Abstract:

Lactic acid bacteria are one of the most common microorganisms in fermented meats. Hydrolysis of meat proteins
is essential to the flavor development and quality improvement. This review provides a brief description of microbial
enzymes involved in meat protein hydrolysis and their effects on meat quality characteristics as well as an overview of the
role of lactic acid bacteria in degradation of sarcoplasmic and myofibrillar proteins in fermented meat products and simulated
systems in vitro. Some disadvantages of recent research and future research trends are discussed. We hope that this paper
could provide a value reference for the development of functional meat starter cultures.

Key words: lactic acid bacteria, fermented meat products, meat proteins, microbial enzymes, degradation