木糖葡萄球菌对发酵肉制品品质及风味影响研究进展  

Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products

作　　者：余长金 梁孟林 梁宝丹 刘力 沙鹏雨 聂小开 王慧[1,2,3] 马汉军 YU Changjin;LIANG Menglin;LIANG Baodan;LIU Li;SHA Pengyu;NIE Xiaokai;WANG Hui;MA Hanjun(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;National Pork Processing Technology Research and Development Professional Center,Xinxiang 453003,China;Research and Experimental Base for Traditional Specialty Meat Processing Techniques,Ministry of Agriculture and Rural Affairs,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]国家猪肉加工技术研发专业中心,河南新乡453003 [3]农业农村部传统特色肉制品加工技术科研试验基地,河南新乡453003

出　　处：《肉类研究》2025年第2期76-84,共9页Meat Research

基　　金：河南省重大科技专项(221100110500);河南省科技攻关项目(232102111059)。

摘　　要：发酵肉制品因风味独特、种类丰富深受消费者青睐。木糖葡萄球菌作为一种凝固酶阴性葡萄球菌,因其良好的生物安全性和发酵特性,被广泛应用于发酵肉制品中。本文综述木糖葡萄球菌在发酵肉制品品质、风味物质和安全性方面的作用及重要性,以及发酵过程中微生物群落的构成、演替及代谢特性,以期为发酵肉制品的风味改善和品质提升提供理论参考和技术支持。Fermented meat products are favored by consumers because of their unique flavor and rich diversity.As a coagulase-negative staphylococcus,Staphylococcus xylosus has been widely used in fermented meat products because of its good biosafety and fermentation characteristics.This paper reviews the role and importance of S.xylosus in the quality,flavor and safety of fermented meat products,as well as the composition,succession and metabolic characteristics of microbial communities during fermentation,hoping to provide theoretical reference and technical support for improving the flavor and quality of fermented meat products.

关 键 词：发酵肉制品 木糖葡萄球菌 品质 风味 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]