Abstract：Lactobacillus plantarum, belonging to lactic acid bacteria, is often used as a starter culture for fermented food, endowing the product with a unique fermented flavor. Lactobacillus plantarum is widely used in fermented dairy products, vegetable products and meat products. It greatly contributes to the production of unique volatile flavor substances, and reduces the pH of fermented meat products, thereby inhibiting the growth and reproduction of harmful and spoilagecausing microorganisms and finally extending product shelf life. This article mainly reviews the effects of Lactobacillus plantarum as a starter culture on the volatile flavor substances in fermented meat products and the formation pathways of the volatile flavor substances, concluding that mixed culture fermentation using Lactobacillus plantarum can improve the flavor of fermented meat products. Hopefully, this review will provide new ideas for the research and development of fermented meat products.
张新斌，胡炜东，李君冉，张 倩. 植物乳杆菌对发酵肉制品风味影响研究进展[J]. 肉类研究, 2023, 37(9): 70-75.
ZHANG Xinbin, HU Weidong, LI Junran, ZHANG Qian. Research Progress on the Effect of Lactobacillus plantarum on the Flavor of Fermented Meat Products. Meat Research, 2023, 37(9): 70-75.
2023, Vol. 37 
