乳酸菌在发酵肉制品中的应用研究进展  

Recent Progress on the Application of Lactic Acid Bacteria in Fermented Meat Products

作　　者：李月明 张根生[1] LI Yueming;ZHANG Gensheng(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Institute of Staple Food Processing Technology,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Harbin 151900,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028 [2]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《肉类研究》2022年第10期51-56,共6页Meat Research

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B03)。

摘　　要：发酵肉制品因其独特的风味、较高的营养价值、易消化等优势成为人们生活中不可缺少的食品。乳酸菌通常是兼性厌氧菌,在肉制品发酵过程中具有不可替代的作用。本文检索并总结乳酸菌在发酵肉制品研究领域的具体应用,如抑菌作用、改善风味、抗氧化、降低生物胺生成量、抑制亚硝胺积累及赋予健康功能,以期为乳酸菌在发酵肉制品中的应用研究提供理论参考。Fermented meat products have become indispensable foods in people’s life because of their unique flavor,high nutritional value and easy digestibility.Lactic acid bacteria(LAB)are usually parthenogenic anaerobic bacteria,which have an irreplaceable role in the fermentation process of meat products.This paper summarizes the application of LAB in the field of research on fermented meat products,such as bacterial inhibition,flavor improvement,antioxidant effect,reduction of biogenic amine production,inhibition of nitrosamine accumulation,and health protective effects,in order to provide a theoretical reference for further research in this field.

关 键 词：乳酸菌 发酵肉制品 发酵 应用 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]