乳酸菌在发酵肉制品中的应用进展  

Research progress on the application of lactic acid bacteria in fermented meat products

作　　者：陈磊 刘瑞 吴满刚[1] 于海[1] 葛庆丰[1] CHEN Lei;LIU Rui;WU Mangang;YU Hai;GE Qingfeng(School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《美食研究》2022年第3期93-98,共6页Journal of Researches on Dietetic Science and Culture

基　　金：江苏省重点研发计划(现代农业)项目(BE2021320、BE2020400);扬州市-扬州大学市校合作共建创新科技平台项目(YZ2020267)。

摘　　要：发酵肉制品因风味独特、营养丰富等特点,深受消费者喜爱。然而,发酵肉制品在加工、储藏和运输过程中易受诸多因素影响,引发多种食品安全问题。乳酸菌作为一类天然发酵剂,是发酵肉制品的重要组成部分,对产品的品质和安全起着决定性的作用。本文综述了新型乳酸菌发酵剂在提高发酵肉制品的感官特性、食用安全性和益生特性方面的研究进展,以期为乳酸菌在发酵肉制品中应用及提高发酵肉制品的质量提供理论依据。Fermented meat products are favored by consumers due to their unique flavor and rich nutrition.However,fermented meat products are easily affected by many factors during processing,storage and transportation,resulting in a variety of food safety issues.As a kind of natural starter,lactic acid bacteria(LAB)are an important part of fermented meat products and play a decisive role in the quality and safety of products.This paper reviews the research progress of new LAB starter in improving the sensory properties,edible safety and probiotic properties of fermented meat products to provide a theoretical basis for the application and improvement function of LAB in fermented meat products.

关 键 词：乳酸菌 发酵肉制品 感官特性 安全性 益生特性 

分 类 号：TS972.122.4[轻工技术与工程]