不同类型的加工肉制品中的细菌微生物群:多样性,适应性和共同存在
Qianli Huang1,2, Huijuan Zhang1,2, Li Zhang1,2
1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.
Critical reviews in food science and nutrition
|October 31, 2023
概括
加工肉类中的细菌微生物可以是有益的或有害的. 本综述探讨了肉类细菌群落,它们的多样性,环境影响和相互作用,帮助控制策略.
科学领域:
- 食品微生物学 食品微生物学
- 微生物生态学 微生物生态学
- 肉类科学 肉科学
背景情况:
- 细菌微生物在肉制品中具有双重作用,影响质量和安全性.
- 了解细菌微生物群对于管理肉制品完整性至关重要.
研究的目的:
- 审查各种加工肉制品中的细菌微生物群景观.
- 评估不同类型的肉类和加工条件的细菌多样性.
- 探索微生物相互作用和环境因素的影响.
主要方法:
- 关于加工肉类中的细菌属的综合文献综述.
- 基于肉类和加工的微生物多样性的分析.
- 检查同时发生的模式和环境因素的影响 (储存,包装,杀菌).
主要成果:
- 在加工肉类中发现的细菌属的详细概述.
- 评估肉类和环境因素如何塑造细菌群落.
- 识别微生物相互作用机制,如交叉养和信号.
结论:
- 加工肉类中的细菌群体是复杂的,受到多种因素的影响.
- 了解微生物相互作用是制定有益微生物利用和有害微生物控制策略的关键.
- 需要对控制微生物系统的分子机制进行进一步研究.
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