"aminopeptidase" - 1 õppematerjal

Liha töötlemine

and biofilm formation. Thus, the bacterium biota of meat or are added as starter cultures seems well equipped to adhere to and spread to the batter, become a dominant population on a meat surface (Eijsink and Axelsson during fermentation. Physiological proper- 2005). ties, such as the ability to grow at low tem- Sanz and Toldrá (2002) reported an argi- peratures and low water activity, contribute nine-specific aminopeptidase activity in L. to the competiveness. Information derived sakei that is important for the release of the from the S. carnous genome provides a sci- free amino acid, since it could be further entific basis for adaptation to low water channeled into the arginine deiminase activity environments, such as cured and fer- pathway. The genes encoding the proteins mented meat. Nine pathways involved in required for arginine catabolism in L