首页|期刊导航|食品科学与人类健康（英文）|Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages

Xi Chen Ruifang Mi Biao Qi Suyue Xiong Jiapeng Li Chao Qu Xiaoling Qiao Wenhua Chen Shouwei Wang

食品科学与人类健康（英文）2021，Vol.10Issue(1)：13-22,10.

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages

Xi Chen ¹Ruifang Mi ²Biao Qi ¹Suyue Xiong ²Jiapeng Li ¹Chao Qu ²Xiaoling Qiao ¹Wenhua Chen ²Shouwei Wang¹

作者信息

1. China Meat Research Center,Beijing 100068,China
2. Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China
折叠

摘要

关键词

Staphylococcus xylosus/proteolytic activity/Lactobacillus plantarum/Nanx/Wudl/fermented sausage

Key words

Staphylococcus xylosus/proteolytic activity/Lactobacillus plantarum/Nanx/Wudl/fermented sausage

引用本文复制引用

Xi Chen,Ruifang Mi,Biao Qi,Suyue Xiong,Jiapeng Li,Chao Qu,Xiaoling Qiao,Wenhua Chen,Shouwei Wang..Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages[J].食品科学与人类健康（英文）,2021,10(1):13-22,10.

基金项目

The authors acknowledge the financial support of the National Key R&D Program of China(grant no.2018YFD0400404). （grant no.2018YFD0400404）

食品科学与人类健康（英文）

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