功能性微生物在发酵肉制品中的应用研究进展

发酵肉是一种传统肉制品，具有特殊的风味，营养丰富，保质期长，提高了肉类的经济价值，促进了肉制品行业的发展，但发酵肉制品也存在安全隐患，如硝胺、生物胺、有害微生物残留超标等问题。将微生物应用到发酵肉制品生产过程中可以减少有害物质的产生和积累，并且能和有害微生物产生竞争；许多微生物可以产生促进蛋白质和脂肪分解的酶类，为产品风味的产生做出贡献。另外，微生物可以赋予产品功能特性，提高其营养价值。本文主要介绍国内外发酵肉制品的种类、用于生产发酵肉制品的功能性微生物种类及其功能特性、微生物的抑菌作用机理、降解生物胺作用机理及促进风味形成机理。

A Review of Application of Functional Microorganisms in Fermented Meat Products

Fermented meat is a traditional meat product with special flavor, rich nutrients and long shelf life. It improves the economic value of meat and promotes the development of the meat industry. However, it also poses potential safety hazards, such as excess residues of nitramine, biogenic amine and harmful microorganisms. The use of functional microorganisms in the production of fermented meat has been proposed to reduce the production and accumulation of harmful substances. Besides, they can compete with harmful microorganisms. Some microorganisms can contribute to the formation of product flavor by producing enzymes that decompose protein and fat. In addition, beneficial microorganisms can endow the products with functional characteristics and improve their nutritional value. In this paper, we summarize the types of fermented meat products in various countries, the species, functional characteristics of functional microorganisms used in producing fermented meat products, and the mechanisms by which they antagonize harmful microorganisms, degrade biogenic amines and contribute to flavor formation.