ReviewFoods (Basel, Switzerland)2022
Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 53 papers.
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Who cites it
53 citing papers in PubMed, 115 citations in OpenAlex.
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- Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs.Food science & nutrition · 2026Article
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Modeling and Optimization ofFoods (Basel, Switzerland) · 2026Article
- Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.Molecules (Basel, Switzerland) · 2026Article
- Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes andFoods (Basel, Switzerland) · 2026Article
- Integrated GC-MS, LC-MS/MS metabolomics, and transcriptomics analysis of meat quality differences between marketed Wuzhishan and Duroc-landrace-Yorkshire pigs.Food chemistry. Molecular sciences · 2026Article
- Development of fermented dried camel meat using mixed starters and evaluation of physicochemical, textural, microbial, and volatile profiles during storage.Food chemistry: X · 2026Article
- Effects of indigenous Lactobacillus fermenters on beef jerky metabolites based on metabolomics analysis.Food chemistry: X · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Genomic and Metabolic Features of theFoods (Basel, Switzerland) · 2026Article
- Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentation.World journal of microbiology & biotechnology · 2026Article
- Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations.Food science of animal resources · 2026Review
- Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study.NPJ science of food · 2026Article
- Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham.Foods (Basel, Switzerland) · 2025Article
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Effect of E-Beam and X-Ray Irradiation on Radiation-Chemical Yield and Reaction Rate of Volatile Organic Compound Transformations.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
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.
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