Abstract：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.
邢 巍，刘贯勇，牛保坤，张 瑞，王瑞皓. 微生物对肉制品发酵的影响研究进展[J]. 肉类研究, 2023, 37(4): 61-68.
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao. Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products. Meat Research, 2023, 37(4): 61-68.
2023, Vol. 37 
