传统腌腊肉制品中微生物多样性及其功能研究进展  

Research Progress of Microbial Diversity and Functions in Traditional Cured Meat Product

作　　者：李彦虎 贠建民[1] 牛耀星 刘小霞 王霆 武淑娟 Li Yanhu;Yun Jianmin;Niu Yaoxing;Liu Xiaoxia;Wang Ting;Wu Shujuan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《包装与食品机械》2020年第2期52-58,共7页Packaging and Food Machinery

基　　金：甘肃省自然科学基金(18JR3RA172)。

摘　　要：传统腌腊肉制品中微生物组成复杂多样,并已被证实与产品独特风味的形成密不可分。近年来应用新技术手段研究腌腊肉制品中的微生物多样性以及挖掘其功能已成为趋势和热点。深刻理解传统腌腊肉制品微生物多样性及其功能特性的科学内涵对于提升我国传统腌腊肉制品品质,实现其工业化改造升级具有重要意义。本文就我国传统腌腊肉制品微生物多样性研究方法及其优势菌群、微生物功能特性进行综述,并对腌腊肉制品的微生物研究发展方向进行展望。The microbial composition of traditional cured meat products is complex and diverse,which has been proved to be closely related to the formation of unique flavor.In recent years,the application of new technology to study the microbial diversity and function of cured meat products has become a trend and hotspot.A deep understanding of the scientific connotation of microbial diversity and functional characteristics of traditional cured meat products is of great significance for further improving the products quality.In this paper,the research progress in terms of the research methods of microbial diversity of traditional cured meat products in China and the dominant microflora and microbial functional characteristics were reviewed,and then the development direction on microbial research of traditional cured meat products was prospected.

关 键 词：传统腌腊肉制品 微生物多样性 功能 风味 研究进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]