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| Recent Progress on the Application of Lactic Acid Bacteria in Fermented Meat Products |
| LI Yueming, ZHANG Gensheng |
| 1.College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; 2.Institute of Staple Food Processing Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China |
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Abstract Fermented meat products have become indispensable foods in people’s life because of their unique flavor, high nutritional value and easy digestibility. Lactic acid bacteria (LAB) are usually parthenogenic anaerobic bacteria, which have an irreplaceable role in the fermentation process of meat products. This paper summarizes the application of LAB in the field of research on fermented meat products, such as bacterial inhibition, flavor improvement, antioxidant effect, reduction of biogenic amine production, inhibition of nitrosamine accumulation, and health protective effects, in order to provide a theoretical reference for further research in this field.
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2022, Vol. 36 
