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. 2022 Jul 14;11(14):2090. doi: 10.3390/foods11142090

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Metabolism of fermented meat products through lactic acid bacteria and the flavor of the substances produced. 1: Oligopeptide transport channels; 2: Small peptide transport channels; 3: Amino acid transport channel; CEP: cell-envelope proteinase; ASNase: asparaginase; Aspdc: ASP decarboxylase; Aladh: alanine dehydrogenase; Oxacdc: oxaloacetate decarboxylase; DR: diacetyl reductase; BDH: 2,3-butanediol Dehydrogenase; CGL: cystathionine-γ-lyase; CBL: cystathionine-β-synthase; SHMT: serine hydroxymethyl transferase; GTA: glycine aminotransferase; TDA: threonine deaminase; Hisdc: histidine decarboxylase; HAL: histidine ammonia-lyase; Uhyd: urocanate hydraatase; IP: imidazolonepropionase; Glnase: glutaminase; Gludc: Glu decarboxylase.