CAJ | 학술논문

风干肠是在微生物作用下形成的发酵肉制品,本文从细菌和真菌两个方面阐述了发酵风干肠微生物的多样性,同时从脂肪酶和蛋白酶两个方面介绍了相关酶的作用,酶活的影响因素及其对风干肠风味质地的影响. 最后,对今后的发展方向提出了展望.
풍간장시재미생물작용하형성적발효육제품,본문종세균화진균량개방면천술료발효풍간장미생물적다양성,동시종지방매화단백매량개방면개소료상관매적작용,매활적영향인소급기대풍간장풍미질지적영향. 최후,대금후적발전방향제출료전망.
Dry fermented sausages are fermented meat products formed under the effect of microorganisms .In this paper, we illustrate the dry fermented sausages microbial diversity from two directions of bacteria and fungi , meanwhile from both lipase and protease to introduce the affect of related enzymes , the impact factors of enzyme activity and their impact on the texture and flavor of dried fermented sausages .Finally , we prospects for the fu-ture development direction .