Food Microbiology
单核细胞增生李斯特菌灭活
Listeria monocytogenes inactivationThe process of eliminating Listeria monocytogenes from food products, specifically salami, through controlled fermentation and drying kinetics. / 通过受控的发酵和干燥动力学从食品产品中消除单核细胞增生李斯特菌的过程，特别是萨拉米香肠。
- Knowledge type
- 工艺技术
- First proposed or discovered
- Proposer
- Turkey Farm member
- Creator
- 农场主
- Last updated
- 2026-10-24 21:00:56
Sub-knowledge points
Dynamic process monitoringFermentation and drying kineticsSalami production
Higher-order knowledge points
No connected node yet
Main parameters and performance indicators
Fermentation kinetics: The rate of microbial growth and acid production during fermentationDrying kinetics: The rate of moisture loss and water activity reduction during dryingTemperature: The thermal conditions affecting microbial inactivation rates
Open problems
No unresolved problem recorded yet
Related literature
ranked by community starsLinking fermentation and drying kinetics to Listeria monocytogenes inactivation in salami: A dynamic process monitoring approachOpen source
Related products and links
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Creation and modification trail
1 recordsRecord title: Listeria monocytogenes inactivation.
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