起始培养物
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此外，还讨论在成熟和贮存阶段微生物的作用—氨基氧化酶作为起始培养物来控制或减少生物胺的积累。
Moreover, the role of microorganisms with amino oxidase activity as starting cultures to control or reduce the accumulation biogenic amines during ripening and storage of sausages is discussed.
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