Liha töötlemine
They found that strains index increased after ingestion of the product.
GG and E-97800 are suitable for use as Further assessment of the relationship
probiotic starter cultures in fermenting dry between ingestion of meat products with pro-
sausage. Furthermore, several studies dem- biotic bacteria and human health are needed
onstrated the possibility of utilizing probiotic from various viewpoints.
strains of lactic acid bacteria and bifidobac-
teria for meat products (Leroy et al. 2006;
Prebiotics and Synbiotics
Pennacchia et al. 2004, 2006; Klingberg
et al. 2005; Klingberg and Budde 2006; In addition to probiotics, much attention
Rebucci et al. 2007; Ruiz-Moyano et al. has been paid to prebiotics in the food indus-
2008). Muthukumarasamy and Holly (2006, try. Prebiotics is initially defined as “non-
annaabi.ee 
