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In order to develop Korean fermented sausage,we studied the inhibitory effect of starter isolated fiom kimchi against the food poisoning bacteria and a determination of additives composition (kimchi,garlic,cinnamon and nitrite) in fermented sausage.L.plantarum FI 32 was selected as starter because of fast acidification and previous study.To determine of additive compositions,a difference concentration of kimchi,garlic and cinnamon were tested to a sensory evaluation and an inhibition effect of gram negative (E.coli O157:H7,P.aeruginosa).