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Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage

机译：烹饪猪肉含量明亮的红颜色形成，用乳酸菌起始培养物固化，无需在低温储存期间添加亚硝酸盐

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Yoshikazu KAWAHARA; Makiko NAKAMURA; Izumi SAKAGAMI; Yoichi SUZUKI;
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1. Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage [J] . YOSHIKAZU KAWAHARA, MAKIKO NAKAMURA, IZUMI SAKAGAMI, Food science and technology research . 2006,第2期

机译：低温贮藏过程中用乳酸菌发酵培养的熟猪腰肉鲜红色的形成
2. Effects of Extract of Lactic Acid Bacteria Culture Media on Quality Characteristics of Pork Loin and Antimicrobial Activity against Pathogenic Bacteria during Cold Storage [J] . Yun Ji Lee, Kwang Suk Ko Journal of the Korean Society of Food Science and Nutrition . 2016,第10期

机译：乳酸菌培养基提取物对猪腰肉品质特性及冷藏过程中致病菌抗菌活性的影响
3. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. [J] . Sheehan J J, Fenelon M A, Wilkinson M G, International Dairy Journal . 2007,第6期

机译：蒸煮温度对使用嗜热培养物生产的半硬干酪的起子和非起子乳酸菌活力，干酪组成和成熟指数的影响。
4. The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria [C] . Andri Frediansyah, Muhammad Kurniadi, Nurul Noviandi Nahdia Putri, International Conference on Bioscience, Biotechnology, and Biometrics . 2019

机译：参与木薯发酵产生两种乳酸菌的酶发酵产生的酶的动力学
5. Characterization of L. plantarum/pentosus for Starter Cultures in Cucumber Fermentation and Conjugative Transferability of Antibiotic Resistance in Lactic Acid Bacteria. [D] . Anekella, Kartheek. 2016

机译：植物乳酸菌/戊糖在黄瓜发酵中的发酵培养及乳酸菌中抗生素耐药性的共轭转移特性。
6. Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin [O] . Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, 2017

机译：菠菜为亚硝酸盐来源对菠菜色泽的影响
7. Lactic Acid Bacteria in Brine without Nitrite Added on Curing of Pork. [O] . Yoshikazu KAWAHARA, Makiko NAKAMURA, Izumi SAKAGAMI 1999

机译：在没有亚硝酸盐的盐水中乳酸菌添加了猪肉的固化。

Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage

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