益生菌在发酵肉中的应用

Application of probiotics in fermented meat

该文就益生菌在发酵肉制品中的应用,目前已开发利用的发酵肉中的益生菌,以及发酵肉中的益生菌对人体健康的影响进行了论述,并对其终端产品进行了介绍,旨在阐述益生菌在发酵肉中的基本情况及其发展趋势。

Probiotics have been defined as living microorganisms which may promote the ecological balance of intestinal bacteria and thus exert beneficial effects on the health and/or physiological function of the host. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages for fermented meat matrices. They are adequate for the carriage of probiotic bacteria since they are usually not or only mildly heated and may promote the survival of probiotic bacteria in the gastrointestinal tract. In contrast, bacterial viability may be reduced due to the high content in curing salt and the low water activity and pH. Therefore, results are expected to be strain-dependent. Up till now, several approaches have been followed but most results are too preliminary to be able to evaluate the effect of probiotic fermented meats on human health. Candidate probiotic strains have been obtained through screening for technological requirements among bacteria that are naturally present in the meat or that originate from meat starter cultures. Alternatively, existing probiotic bacteria have been applied in meat products. Finally, the evaluation of the end-products needs to deal with both health effects and technological characteristics, for instance through human intervention studies and taste panels, respectively.