香肠微生物多样性研究进展

Research progress on microbial diversity of sausages

中文关键词:  香肠  微生物  多样性

英文关键词:sausage  microorganism  diversity

中文摘要:

      香肠作为我国传统特色发酵肉制品的典型代表, 因其腊香醇厚、风味饱满、食用便利等特点具有较高的市场接受度。在发酵过程中, 香肠制品的微生态系统为提高产品的食用安全性、产生良好的风味物质提供了新的研究思路和方法。近年来, 香肠发酵过程中相关微生物群落的研究报道主要集中于细菌、酵母菌和部分霉菌, 细菌的作用主要体现在促进肉的发色、赋予独特发酵风味以及抑制生物胺生成等方面; 酵母菌有利于香肠产品特征发酵香气和滋味的形成, 并提高安全性; 霉菌可使香肠具有独特的表面特性和风味。本文对香肠发酵成熟各个环节中微生物的多样性及其作用进行综述, 旨在充分挖掘微生物的物质资源, 加强天然品质改良剂在香肠产业中的研究和应用, 全面改善香肠的品质质量和食用安全性, 以期为香肠微生物发酵剂的开发与推广提供借鉴。

英文摘要:

      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.