Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)

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Research Progress of Fermentation stater culture on Fermented

Authors
Yuan Fu, Xiaohui Yan, Xiaoguang Wu, Chang Zhu, Mengxing Gou, Xuejun Liu
Corresponding Author
Yuan Fu
Available Online April 2017.
DOI
10.2991/iceesd-17.2017.115How to use a DOI?
Keywords
Fermented sausages; fermentation stater culture;research progress
Abstract

Authors summarized fermented sausages the origin, development, species and the role of microorganisms. At the same time, we discussed the fermrntation starterculture and its prospect.

Copyright
© 2017, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)
Series
Advances in Engineering Research
Publication Date
April 2017
ISBN
10.2991/iceesd-17.2017.115
ISSN
2352-5401
DOI
10.2991/iceesd-17.2017.115How to use a DOI?
Copyright
© 2017, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Yuan Fu
AU  - Xiaohui Yan
AU  - Xiaoguang Wu
AU  - Chang Zhu
AU  - Mengxing Gou
AU  - Xuejun Liu
PY  - 2017/04
DA  - 2017/04
TI  - Research Progress of Fermentation stater culture on Fermented
BT  - Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)
PB  - Atlantis Press
SP  - 638
EP  - 642
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceesd-17.2017.115
DO  - 10.2991/iceesd-17.2017.115
ID  - Fu2017/04
ER  -