乳酸菌对发酵肉制品抑菌作用及风味特征的影响研究进展

发酵肉制品因生产周期较长、营养物质丰富，极易受到微生物的污染，从而影响产品品质并对人体健康带来不利的影响。由于消费者对发酵肉制品风味以及安全性的关注日益增加，因此对肉制品的安全性以及风味特征的研究非常重要。乳酸菌是最早从发酵肉制品中分离出来的微生物，是传统发酵肉制品中重要的优势菌群，与产品品质密切相关。在发酵肉制品中，乳酸菌不仅可以产生具有抑菌作用的物质抑制有害微生物生长，提高肉制品的安全性；还可以通过影响碳水化合物代谢、蛋白质以及脂质的分解氧化，从而改善发酵肉制品的风味。本文主要从乳酸菌影响发酵肉制品中有害微生物的生长、提高产品安全性及其对风味形成的影响方面进行综述，以期为今后发酵肉制品的研究提供新思路。

Lactic Acid Bacteria: A Review of Their Inhibitory Effect on Harmful Microbes and Effect on Flavor Characteristics of Fermented Meat Products

Fermented meat products are vulnerable to microbial contamination because of their long production cycle and rich nutrients, which can affect product quality and result in adverse effects on human health. As consumers pay increasing attention to the flavor and safety of fermented meat products, it is very important to explore the safety and flavor characteristics of meat products. Lactic acid bacteria were the first microorganisms isolated from fermented meat products, which are important dominant microorganisms in traditional fermented meat products and are closely related to product quality. In fermented meat products, lactic acid bacteria can not only produce antibacterial substances that inhibit the growth of harmful microorganisms and therefore improve the safety of meat products, but also improve the flavor of fermented meat products by affecting carbohydrate metabolism as well as protein and lipid decomposition and oxidation. This paper reviews the effect of lactic acid bacteria on improving the product quality by inhibiting the growth of harmful microorganisms in fermented meat products and the effect of lactic acid bacteria the flavor of fermented meat products in order to provide new ideas for future research of fermented meat products.