There are many famous traditional f

There are many famous traditional fermented meat products in China, such as Xuanwei ham, Jinhua ham, Rugao ham, cured meat of Hunan province, Cantonese sausage, and cured mutton 3. These traditional fermented meats always are made with natural raw materials. Inner Mongolia autonomous region lies in northern China, with vast territory and long history. Inner Mongolia has 87 million ha of natural grassland, which is a main constituent of the Eurasian Steppe - the largest contiguous biome in the world, and these rich and diversiform grassland resources gave birth to the developed stockbreeding production 4. The people of ethnic minority in Inner Mongolia have a long history to produce their own fermented meat products through natural fermentation, and these traditional fermented foods contain a variety of microflora including lactic acid bacteria and yeasts. Microorganisms with excellent properties for fermentation can be isolated and developed as starter cultures for fermented meat products.

ผลลัพธ์ (อังกฤษ) 1:

There are many famous traditional fermented meat products in china, such as xuanwei ham, jinhua ham, rugao ham, cured meat of hunan province, cantonese sausage, and cured mutton 3. these traditional fermented meats always are made with natural raw materials. inner mongolia autonomous region lies in northern china, with vast territory and long history.

ผลลัพธ์ (อังกฤษ) 3:

There are many famous China in traditional fermented meat products, such as Xuanwei ham, ham Jinhua, Rugao ham, cured meat of Hunan province, Cantonese sausage, and cured mutton 3. These traditional fermented meats are always made with natural raw materials.Inner Mongolia autonomous region lies in northern China, with vast territory and long history.Inner Mongolia has 87 million ha of natural grassland, which is a main constituent of the Eurasian Steppe - the largest contiguous biome in the world, and these rich grassland resources and diversiform gave birth to the stockbreeding developed production 4.The of ethnic minority people in Inner Mongolia have a long history to produce their own fermented meat products through natural fermentation, and these traditional fermented foods contain a variety of microflora including lactic acid bacteria and yeasts.Microorganisms with excellent properties for fermentation can be isolated and developed as Starter cultures for fermented meat products.