Abstract: As a novel sustainable protein source, cultured meat plays an important role in alleviating the pressure from population growth and reducing the environmental burden associated with traditional livestock farming. However, its industrialization is restricted by two core bottlenecks: high production costs and suboptimal flavor profiles. Lactic acid bacteria (LAB), as safe food-grade microorganisms, have the potential to address the above problems. This article systematically summarizes the key mechanisms by which LAB and their metabolites promote cell proliferation and regulate product texture and flavor formation. It also analyzes in depth their application potential in improving product quality stability, reducing production costs and accelerating industrial implementation. Future research directions are also discussed, including the optimization of LAB-cell co-culture systems and precise flavor regulation. This review aims to provide theoretical support and practical references for the large-scale application of LAB in the field of cultured meat.

Key words: cultured meat; lactic acid bacteria; cell culture; cell proliferation; flavor regulation