In this paper,low-value freshwater herring fermented sausage fermentation agent ratio and production process will be explored,as well as the mixed bacteria' fermentation herring sausage and the unfermented herring sausage quality are comparative analyzed,and the Green shelf life of fermented fish sausage products lay is determined,the study establish foundation for the industrialization of the products.First,two lactobacilli(B265,Lp6),two cocci(C116 and Sx)and a yeast(Dh)are mixed for low-value fish sausage...
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