益生菌及其发酵料:对猪肉质量的多维影响和机制性见解
Xien Xiang1,2,3, Yanbing Zhou1,2,3, Peiran Cai1,2,3
1College of Animal Sciences, Zhejiang University, Hangzhou, China.
Journal of animal science and biotechnology
|January 22, 2026
概括
发酵料通过改善肉类特性和营养价值来提高猪肉质量. 本综述探讨了用于高质量的猪肉生产的益生菌和发酵技术.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 猪肉是重要的蛋白质来源,对高品质肉的需求日益增加.
- 目前的猪肉生产在满足质量标准方面面临挑战.
- 益生菌和发酵料正在成为改善猪肉质量的解决方案.
研究的目的:
- 审查猪肉生产的发酵菌株和技术的进展.
- 讨论发酵料对猪肉质量属性的影响.
- 探索发酵料对猪肉质量的监管机制.
主要方法:
- 对益生菌和发酵料近期进展的文献综述.
- 对发酵技术及其在动物料中的应用进行分析.
- 审查关于发酵料对猪肉质量影响的研究.
主要成果:
- 发酵料对肉的颜色,滴水损失,柔软度,风味和肌肉内脂肪 (IMF) 有积极的影响.
- 特定的发酵菌株和优化的技术增强了这些质量改进.
- 发酵料有助于提高猪肉的营养价值.
结论:
- 发酵料为提高猪肉质量提供了一个有希望的策略.
- 对发酵菌株和技术的进一步研究可以优化生产.
- 发酵料的应用为高质量的猪肉提供了理论和技术见解.
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