5 结束语

随着发酵工程和分子生物学的不断发展，古老的传统肉制品行业也在不断进行技术创新，以适应现代化生产的需求，提高产品感官特性和食品安全性，满足消费者需求。目前，对CNS的研究主要关注了商用菌种和增强风味和稳定色泽等常规技术性能方面的作用，然而对CNS在不同肉制品生态中的多样性及其功能代谢差异还研究不多。开展本地CNS的生态学研究，将工业生产需求和传统肉制品特定风格需求结合起来，有针对性的筛选功能性CNS发酵剂菌株，例如增强特定风味、显著改善颜色形成、提高生物安全性等，将其应用于传统肉制品的大规模生产，满足生产和消费两方面的需求。

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