D:\论文\pagemake\2009pagemake\?$ 关键词：侗族酸肉；肉葡萄球菌；硝酸还原酶；肉品发酵剂 [gap=949]Key words： Nanx wudl； Staphylococcus carnosus； nitrate reductase； meat starter
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meat starter cultures 肉类发酵剂
fermented meat starter cultures 肉品发酵剂
starter of meat products 肉品发酵剂
Furthermore, these two strains were salt-tolerant and non-hemolytic and did not cause the generation of peculiar smell. Therefore they might be developed as a potential meat starter.
该菌株硝酸盐还原能力强、耐盐、不溶血、不产生异味,有开发为肉品发酵剂的潜力。
参考来源 - 侗族酸肉中硝酸盐还原菌的分离筛选及其特性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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