Isolation and identification of micrococcus and staphylococci from fermented sausages;

Research on processing technology and changes of physicochemical properties of fermented sausage;

Selection of probiotic lactobanillus stains for fermented sausages starter cultures;

Study on correlation between physics-chemistry characteristics and sensory qualities of fermented sausages;

The contribution of starter culture to volatile compounds in fermented sausages;