Liha töötlemine
of the very aromatic sausages of southern 2006); they are added to a variety of foods.
Europe (Samelis et al. 1998). Recently, attention has been directed to the
use of fermented sausages as a food carrier
because these products could contain high
numbers of viable lactic acid bacteria. To use
Bacteriocin and Biopreservation
probiotics as starter cultures for fermented
In recent years, there has been a considerable sausages, in addition to the demonstrated
increase in studies of the natural antimicro- probiotic features (FAO 2006), other proper-
bial compounds on and in food produced by ties are demanded.
210 Chapter 10
Although dairy products are the most bile resistance, from finished products
annaabi.ee 
