Role of Lactic Acid Bacteria in Protein Degradation of Fermented Meat Products: A Review
Lactic acid bacteria are one of the most common microorganisms in fermented meats.Hydrolysis of meat proteins is essential to the flavor development and quality improvement.This review provides a brief description of microbial enzymes involved in meat protein hydrolysis and their effects on meat quality characteristics as well as an overview of the role of lactic acid bacteria in degradation of sarcoplasmic and myofibrillar proteins in fermented meat products and simulated systems in vitro.Some disadvantages of recent research and future research trends are discussed.We hope that this paper could provide a value reference for the development of functional meat starter cultures.
国家科技期刊平台
NSTL
万方数据
维普
