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• W4285594977 endingPage "2090" @default.
• W4285594977 startingPage "2090" @default.
• W4285594977 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." @default.
• W4285594977 created "2022-07-16" @default.
• W4285594977 creator A5000889043 @default.
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• W4285594977 creator A5071747060 @default.
• W4285594977 creator A5084551350 @default.
• W4285594977 creator A5084930698 @default.
• W4285594977 date "2022-07-14" @default.
• W4285594977 modified "2023-10-09" @default.
• W4285594977 title "Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products" @default.
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