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| Recent Progress in Separation, Screening and Application of Starter Cultures for Fermented Meat Products |
| LI Shanshan, ZHU Chaozhi, CUI Wenming, ZHAO Gaiming, JIAO Yangyang, YIN Feng, LI Jiaqi, HAN Mingshan, ZHANG Wenhua |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Inner Mongolia Kerchin Cattle Co. Ltd., Tongliao 028000, China; 3.Zhongwei Comprehensive Test Station, Zhongwei 755000, China |
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Abstract Starter cultures have great potential in the industrial processing of fermented meat products for they have advantages in enhancing the flavor and safety of meat products, play important roles in controlling pathogens, biogenic amines and other possible safety risks and even exert functional effects. This article focuses on recent progress in the selection of starter cultures, the separation and screening of lactic acid bacteria, Staphylococcus, Micrococcus, yeast and mold, and the application of starter cultures in fermented meat products. Moreover, further research directions are also discussed.
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2019, Vol. 33 
