Review of the common beneficial microorganisms of fermented meat and its functions

TAN Ya; HUANG Qing; CAO Xi; LI Zong-jun

doi:10.13386/j.issn1002-0306.2016.21.067

TAN Ya, HUANG Qing, CAO Xi, LI Zong-jun. Review of the common beneficial microorganisms of fermented meat and its functions[J]. Science and Technology of Food Industry, 2016, (21): 388-392. DOI: 10.13386/j.issn1002-0306.2016.21.067

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Review of the common beneficial microorganisms of fermented meat and its functions

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The common useful microbes include some species of bacteria,fungi and yeast strains in fermented meat,particularly including most lactic acid bacteria. Beneficial microorganisms lead to microbiological and biochemical changes of protein,fat and other component of meat during the fermentation process,and then affecting meat quality,flavour and texture characteristics.The article mainly summarized the research achievements of fermented meat products in china and the future development of fermented meat products was discussed.

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Review of the common beneficial microorganisms of fermented meat and its functions

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