求翻译：摘要：介绍了发酵肉制品中常用微生物的种类和性质及其具有降低pH值、减少腐败、改善组织与风味、促进发色、防止氧化变色、减少亚硝胺的生成、抑制病原微生物的生长及其产生毒素等作用。是什么意思？

Abstract: The micro-organisms commonly used in fermented meat type and nature of a lower pH, reduce corruption, improve the organization and style, to promote hair color, to prevent oxidation discoloration, reduce nitrosamine formation, inhibit the growth of pathogenic microorganisms and which produ

Summary: introduced the Fermented meat products commonly used in the type and nature of, and the micro-organisms have a lower value pH, reduce corruption and improve the organization and promotion of flavor, color, prevent oxidation stain, reduce nitrosamines is generated, inhibit pathogenic micro-o

Abstract: Introduced in the fermentation meat product the commonly used microorganism's type and the nature and have reduce the pH value, the reduced corruption, the improvement organization and the flavor, press to set out the color, prevent the oxidative stain, the reduced nitrosamine production,

Summary: Describes the type and nature of common microorganisms in fermented meat products and has a lower pH value, reducing corruption, improving the Organization and flavor, hair color, discoloration, prevent oxidation reduce nitrosamine formation, inhibiting the growth of pathogenic microorganis

Summary: Describes the type and nature of common microorganisms in fermented meat products and has a lower pH value, reducing corruption, improving the Organization and flavor, hair color, discoloration, prevent oxidation reduce nitrosamine formation, inhibiting the growth of pathogenic microorganis