Alteration of Microbes Flora of Chinese Traditional Sour Meat During Fermentation
中国传统酸肉发酵过程中微生物的消长变化*

Microbes flora of Chinese traditional sour meat has been researched in this paper Large quality of Lactobacillus sake was isolated firstly from fermented sour meat Meanwhile other lactic acid bacteria, such as Pediococcus pentosaceus, Pediococcus acidilactici, Leuconostoc , and Debaryomyces, Torulopsis were also identified All of them show a dynamic variation during fermentation During whole fermentation, majority microorganism flora were lactic acid bacteria, Micrococcus, Debaryomyces , and Torulopsis This investigation will provide bio resource for studying and exploiting natural meat starters