"auxotrophic" - 1 õppematerjal

Liha töötlemine

Its adaptation lactobacilli; the Leuconostoc group, which to meat, an environment rich in amino encompass the obligate heterofermentative; acids because of the activity of endogenous and the L. acidophilus group, composed of proteases, has caused it to lose biosynthetic obligate homofermentative lactobacilli. pathways for amino acid synthesis. L. sakei Only a limited number of Lactobacillus is therefore auxotrophic for all amino species is commonly isolated from meat fer- acids except aspartic and glutamic acid mentations and used as starter cultures. (Champomier-Verges et al. 2002). Amino Among them, L. sakei, L. curvatus and L. acid metabolism can provide an alternative plantarum, belonging to the sub-group of energy source for L. sakei when glucose facultative heterofermentative lactobacilli, is exhausted, and this affects the sensorial