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Review

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

by
Yi Wang
1,2,
Jun Han
1,2,
Daixun Wang
1,2,
Fang Gao
1,2,
Kaiping Zhang
3,
Jianjun Tian
1,2,* and
Ye Jin
1,2
1
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
2
Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
3
Department of Cooking & Food Processing, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(14), 2090; https://doi.org/10.3390/foods11142090
Submission received: 24 June 2022 / Revised: 6 July 2022 / Accepted: 10 July 2022 / Published: 14 July 2022
(This article belongs to the Special Issue Meat Quality and Microbial Analysis)
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Abstract

This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial application of lactic acid bacteria (LAB) in fermented meat products. LAB are extensively used among commonly fermented ingredients, such as fermented meat products and yogurt. As fermenting agents, LAB metabolize proteins, lipids, and glycogen in meat products through their enzyme system, which affects the tricarboxylic acid cycle, fatty acid metabolism, amino acid decomposition, and other metabolic processes, and decompose biological macromolecules into small molecules, adding a special flavor with a certain functionality to the final product. Metabolites of LAB in the fermentation process also exert nitrite degradation, as well as antibacterial and antioxidant functions, which improve the physical and chemical qualities of fermented meat products. While fermenting meat products, LAB not only add unique flavor substances to the products, but also improve the safety profile of fermented foods.
Keywords: fermented meat products; substance metabolism; functional characteristics fermented meat products; substance metabolism; functional characteristics
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MDPI and ACS Style

Wang, Y.; Han, J.; Wang, D.; Gao, F.; Zhang, K.; Tian, J.; Jin, Y. Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products. Foods 2022, 11, 2090. https://doi.org/10.3390/foods11142090

AMA Style

Wang Y, Han J, Wang D, Gao F, Zhang K, Tian J, Jin Y. Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products. Foods. 2022; 11(14):2090. https://doi.org/10.3390/foods11142090

Chicago/Turabian Style

Wang, Yi, Jun Han, Daixun Wang, Fang Gao, Kaiping Zhang, Jianjun Tian, and Ye Jin. 2022. "Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products" Foods 11, no. 14: 2090. https://doi.org/10.3390/foods11142090

APA Style

Wang, Y., Han, J., Wang, D., Gao, F., Zhang, K., Tian, J., & Jin, Y. (2022). Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products. Foods, 11(14), 2090. https://doi.org/10.3390/foods11142090

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