Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update

Fermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value. Traditional fermented meat products are often produced by natural fermentation, and different fermentation environments lead to variability in the flavor of fermented meat products. Microorganisms, especially common ones such as lactic acid bacteria, staphylococci, yeasts and molds, play a crucial role in the flavor formation of fermented meat products. Microorganisms in fermented meat products can promote the formation of flavor compounds through protein hydrolysis, amino acid and lipid metabolism, fatty acid metabolism, and carbohydrate metabolism. Herein, we review the types and formation mechanism of volatile flavor compounds in fermented meat products, focusing on the metabolic pathways of the major microorganisms (lactic acid bacteria, staphylococci, yeasts and molds) affecting the flavor formation of fermented meat products. Through this review, we hope to provide a theoretical basis for regulating the flavor properties of fermented meat products.