传统发酵肉制品中微生物菌群对风味形成的研究进展

Research progress on the microbial flora affecting flavor formation of traditional fermented meat products

摘要:

我国传统发酵肉制品种类丰富、风味独特。本文主要介绍参与肉制品发酵的微生物，从蛋白质、脂质和碳水化合物代谢途径的角度概述微生物对发酵肉制品呈香物质形成的作用机制，以及发酵过程中微生物的演替与风味变化的关系。

Abstract:

The traditional fermented meat products in China are rich in types and unique in flavor. This article mainly introduces the microorganisms involved in the fermentation of meat products. From the perspective of protein, lipid, and carbohydrate metabolic pathways, we elaborate the mechanisms of microorganisms in synthesizing the flavor substances in fermented meat products and the relationship between microbial succession and flavor changes during fermentation.