Progress on Microbial Diversity and Flavor Correlation in Fermented Sausage
Fermented sausages are influenced by endogenous enzymes and microbial growth and metabolism during the ripening process.This paper explores the correlation between the dominant microbial flora and characteristic flavor compounds in the sausage through analyzing the changes in the microbial community structure and flavor components during fermentation.Specifically,it summarizes the relevant mechanisms of Lactobacillus,yeast,Staphylococcus,and molds in producing flavor compounds in fermented sausages,as well as the current research status on the formation pathways of microecological diversity and characteristic flavor components during fermentation,and the correlation between microorganisms and flavor compounds.Furthermore,it analyzes the role of microorganisms as fermentation agents in regulating flavor components and improving the quality of fermented sausages,providing theoretical support for the quality improvement of fermented meat products such as sausages.
万方数据
维普
