| 传统发酵肉制品中微生物菌群对风味形成的研究进展 |
| |
| 引用本文： | 葛芮瑄,罗玉龙,剧柠.传统发酵肉制品中微生物菌群对风味形成的研究进展[J].微生物学通报,2022,49(6):2295-2307. |
| |
| 作者姓名： | 葛芮瑄 罗玉龙 剧柠 |
| |
| 作者单位： | 宁夏大学食品与葡萄酒学院, 宁夏 银川 750021 |
| |
| 基金项目： | 宁夏回族自治区重点研发计划(引才专项) (2020BEB04023)；宁夏回族自治区自然科学基金(2021AAC03098) |
| |
| 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。
|
| 关 键 词： | 发酵肉制品 风味物质 优势菌群 代谢机制 研究进展 |
| 收稿时间： | 2021/6/22 0:00:00 |
Research progress on the microbial flora affecting flavor formation of traditional fermented meat products |
| |
| GE Ruixuan,LUO Yulong,JU Ning.Research progress on the microbial flora affecting flavor formation of traditional fermented meat products[J].Microbiology,2022,49(6):2295-2307. |
| |
| Authors: | GE Ruixuan LUO Yulong JU Ning |
| |
| Institution: | School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China |
| |
| 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. |
| |
| Keywords: | fermented meat products flavor substances dominant flora metabolic mechanism research progress |
|
| 点击此处可从《微生物学通报》浏览原始摘要信息 |
| 点击此处可从《微生物学通报》下载免费的PDF全文 |
