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

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.

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

“…[ 22 ]. Even before scientific observations were carried out, spontaneous microflora, including yeasts [ 23 ] and molds, were unwillingly used to obtain and preserve fermented meat products [ 24 , 25 ], thus leading these microorganisms to play a critical role in modern food production and food safety [ 3 , 26 ]. LAB and coagulase-negative cocci play the main role in processes related to meat fermentation [ 22 ].…”

“…Studies have revealed that staphylococci are to be found in the outer layers of fermented salami-type products as a result of higher oxygen concentrations [ 31 ], whereas LAB proliferates in the low oxygen parts (core) [ 27 ]. The preserving effect (the inhibition of pathogen growth) of beneficial microorganisms in fermented meat products is due to the combination of sugar metabolism, organic acid synthesis, and the acidification of the substrate [ 25 , 28 ]. This leads to the lowering of pH values to optimum safety levels (pH < 5.2), which is usually achieved 48–72 h after incubation [ 22 ].…”

“…Pathogen growth inhibition is strongly correlated with lactic and acetic acid synthesis [ 25 , 33 ]. Weak acids can penetrate the cell walls of different undesired bacteria, dissociate in the cytoplasm, and shift the metabolic balance of the cell, thus inhibiting its growth [ 34 , 35 ].…”

Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

“…An accumulation of studies has reported that the unique flavor of fermented meat products is not only related to the enzymes in the raw meat but also closely related to the various micro-organisms that are involved in the natural fermentation process [ 6 ]. Micro-organisms affect the flavor of fermented meat products by participating in (1) the hydrolysis and self-oxidation of lipids in the raw meat [ 7 , 8 ], (2) the hydrolysis of proteins and carbohydrates [ 9 , 10 , 11 ], (3) the formation of amino acid and peptide derivatives with flavor activity [ 12 ], and (4) the formation of volatile organic compounds (VOCs) [ 13 ].…”

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products

“…In particular, LAB are widely used in the fermentation of meat products and the fermentation systems of other raw materials. Their growth can regulate the protein degradation and oxidation in fermented meat products to a certain extent, add characteristic flavors to the products and improve the safety of fermented food [13,14]. In addition to LAB, Staphylococcus demonstrated excellent protein degradation ability.…”