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

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

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 m...

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Bibliographic Details
Main Authors:	Yi Wang, Jun Han, Daixun Wang, Fang Gao, Kaiping Zhang, Jianjun Tian, Ye Jin
Format:	Article
Language:	English
Published:	MDPI AG 2022-07-01
Series:	Foods
Subjects:	fermented meat products substance metabolism functional characteristics
Online Access:	https://www.mdpi.com/2304-8158/11/14/2090

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