The total microbial number of low temperature-heated smoked and cooked sausage product was 1.5 × 102cfu/ g. The main microflora survived after second sterilization was lactic bacteria, Pseudomonads and Bacillus.

  • 经二次杀菌成品细菌总数为1.5×102cfu/g,残存微生物菌相构成主要是乳酸菌、假单胞菌和芽孢杆菌。

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