微生物对肉制品发酵的影响研究进展  

Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products

作　　者：邢巍 刘贯勇 牛保坤 张瑞 王瑞皓 XING Wei;LIU Guanyong;NIU Baokun;ZHANG Rui;WANG Ruihao(Henan Shuanghui Investment Development Co.Ltd.,Luohe 462000,China;Henan Meat Technology Innovation Center Co.Ltd.,Luohe 462000,China)

机构地区：[1]河南双汇投资发展股份有限公司,河南漯河462000 [2]河南省肉品技术创新中心有限公司,河南漯河462000

出　　处：《肉类研究》2023年第4期61-68,共8页Meat Research

摘　　要：微生物对发酵肉制品的风味形成和营养价值有巨大的贡献,分离鉴定发酵肉制品中的关键微生物,开发新型发酵剂,是推动发酵肉制品发展的重要技术保障。本文主要介绍发酵肉制品的种类及其优势微生物的研究现状,对微生物在发酵肉制品中的作用机制进行综述,并展望未来发酵肉制品的发展,以期为发酵肉制品的工业化生产提供理论指导。Microorganisms contribute greatly to the flavor formation and nutritional value of fermented meat products.Isolating and identifying key microorganisms from fermented meat products and developing new starter cultures are an important technical guarantee to promote the development of fermented meat products.In this paper,the types of fermented meat products and the current research status of the dominant microorganisms in fermented meat products are introduced,and the action mechanism of microorganisms in fermented meat products is reviewed.This paper concludes with an outlook on the future development of fermented meat products.We expect that this review will provide theoretical guidance for the development of fermented meat products in the future.

关 键 词：发酵肉制品 微生物 发酵 功能性肉制品 前景 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]