[从食品与营养卫生角度看发酵剂对生香肠成熟的意义]
[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].
作者信息
Liebetrau B, Grossmann G
出版信息
Nahrung. 1976;20(5):489-93.
PMID:8718
Abstract
The authors studied the effects of liquid starter cultures on the survival of pathogenic germs. It was found that the foreign bacteria tested differed in growth limitation which is obviously dependent on acidity and the amount of lactic acid produced by fermentation. Since the pathogenic bacteria differ in the ability to survive, it is imperative to observe strict hygienic measures in preparing starter cultures and to use absolutely sterile monocultures for raw sausage ageing.
摘要
作者研究了液体发酵剂对病原菌存活的影响。结果发现，所测试的外来细菌在生长限制方面存在差异，这显然取决于酸度和发酵产生的乳酸量。由于病原菌的存活能力不同，因此在制备发酵剂时必须严格遵守卫生措施，并使用绝对无菌的单一培养物用于生香肠的陈化。
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