发酵肉制品中微生物发酵剂分离筛选及应用研究进展
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摘要
发酵剂具有增加肉制品风味和安全性等优势,在发酵肉制品工业化生产方面具有巨大潜力,且对致病菌、生物胺等潜在安全风险的控制具有重要作用,甚至具备功能性作用。本文着重从发酵剂的选择、乳酸菌、葡萄球菌和微球菌、酵母菌及霉菌的分离筛选及微生物发酵剂的应用方面进行概述,并展望了肉制品发酵剂未来的研究方向。
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.
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.
引文
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[28]云月英,许铭,王文龙,等.自然发酵肉制品中乳酸菌的筛选[J].肉类研究,2017,31(6):19-23.DOI:10.7506/rlyj1001-8123-201706004.
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