发酵肉制品中常见有益微生物及其功能研究进展

Review of the common beneficial microorganisms of fermented meat and its functions

发酵肉制品常见的有益微生物主要有细菌、霉菌和酵母菌中的部分种属,其中尤以乳酸细菌居多。在发酵过程中有益微生物会引起肉品原料中的蛋白质、脂肪等主要组分发生微生物及生物化学变化,进而影响发酵肉制品的品质、风味和质构特性,本文主要对我国发酵肉制品的研究成果进行综述及对发酵肉制品的未来发展进行展望。

The common useful microbes include some species of bacteria, fungi and yeast strains in fermented meat, particularly including most lactic acid bacteria. Beneficial microorganisms lead to microbiological and biochemical changes of protein, fat and other component of meat during the fermentation process, and then affecting meat quality,flavour and texture characteristics.The article mainly summarized the research achievements of fermented meat products in china and the future development of fermented meat products was discussed.