Analysis of Safe Quality Characteristics of Traditional Fermentation and Inoculation Fermented Sour Meat

Analysis of Safe Quality Characteristics of Traditional Fermentation and Inoculation Fermented Sour Meat

In this study, the safety of traditional naturally fermented sour meat from four different regions was analyzed. Furthermore, Lactobacillus plantarum 120 (Lp-120), Saccharomyces cereviscerae 2018 (Sc-2018) and Staphylococcus xylosae 135 (Sx-135) were used as starter cultures. The effect of different...

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Bibliographic Details
Main Authors: Tingren LI, Jinshan ZHAO, Jinhong ZANG, Chuantao PENG, Peng ZHANG, Jiayi ZHAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-08-01
Series:Shipin gongye ke-ji
Subjects:
sour meat
inoculation fermentation
food safety
biogenic amine
nitrite
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100085

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