Research progress on microbial diversity of sausages
Sausage,as a typical representative of traditional fermented meat products in China,has a high market acceptance due to its rich and mellow flavor,full-bodied taste,and convenience of consumption.During the fermentation process,the microbial ecosystem of sausage products provides new research ideas and methods to enhance product safety and generate desirable flavor compounds.In recent years,research on the microbial communities involved in sausage fermentation has mainly focused on bacteria,yeast,and some molds.Bacteria play a key role in promoting meat color development,imparting unique fermentation flavors,and inhibiting biogenic amine formation.Yeasts contribute to the formation of characteristic fermentation aromas and flavors in sausage products,enhancing their safety.Molds contribute to the unique surface characteristics and flavors of sausages.This review summarized the diversity of microbes and their roles at various stages of sausage fermentation,aiming to fully explore the material resources of microbes,strengthen research and application of natural quality improvers in the sausage industry,comprehensively improve the quality and safety of sausages,and provide insights for the development and promotion of microbial fermentation agents for sausages.
NETL
NSTL
万方数据
