Liha töötlemine
LAB Acidification (rate and extent) Modulation of acid/tangy flavor
Inhibition of pathogen and contaminants
Texture development
Acceleration of color formation and drying
Proteolytic (aminopeptidasic Flavor development (nonvolatile taste
and peptidasic) activity compounds)
Antimicrobial (bacteriocins) Inhibition of pathogen and contaminants
activity Shelf-life extension
Antioxidant activity (catalase Protection of color
production)
annaabi.ee 
