介绍了发酵肉制品概念、发展史及种类,对常用的肉品发酵微生物的种类及其作用进行了总结;同时从发酵剂、发酵条件的优化2个方面着手,对发酵肉制品未来研究方向进行了推测。

Fermented meat products refers to meat products with special flavor,color and texture,and long shelf life produced from microbial fermentation under the natural or artificial control.They are preferred by consumers because of their unique flavors and nutritional characteristics.This article simply introduced the fermented meat products and their history and types.Additionally,the commonly used microbial fermentation processes were classified.The bacteria,mould and yeast used in the production of fermented meat were summarized.This article mainly focused on the research progress on the optimization of fermentation starters and fermentation conditions for fermented meat products at home and abroad.The fermented meat products in the future research direction were also speculated.Finally the future fermented meat production in our country was prospected.This review would inspire other researchers and show guidance function to the future development of fermented meat products.