@article{XING2023, 
author = {Wei XING and Guanyong LIU and Baokun NIU and Rui ZHANG and Ruihao WANG},
title = {Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products},
year = {2023},
journal = {Meat Research},
volume = {37},
number = {4},
pages = {61-68},
keywords = {fermented meat products, microorganism, fermentation, functional meat products, future prospect},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20221129-152},
doi = {10.7506/rlyj1001-8123-20221129-152},
abstract = {Microorganisms contribute greatly to the flavor formation and nutritional value of fermented meat products. Isolating and identifying key microorganisms from fermented meat products and developing new starter cultures are an important technical guarantee to promote the development of fermented meat products. In this paper, the types of fermented meat products and the current research status of the dominant microorganisms in fermented meat products are introduced, and the action mechanism of microorganisms in fermented meat products is reviewed. This paper concludes with an outlook on the future development of fermented meat products. We expect that this review will provide theoretical guidance for the development of fermented meat products in the future.}
}