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

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.