Liha töötlemine
exhibit
fermented sausages, the contribution of the proteolytic activity on porcine muscle myo-
proteolytic and lipolytic activities of staphy- fibrillar and sarcoplasmic proteins. Fadda
lococci is fundamental. et al. (2001a) reported the contribution of
Starter Cultures for Meat Fermentation 209
curing conditions to the generation of hydro- LAB, referred to as bioprotective cultures.
philic peptides and free amino acids by the Bioprotective cultures may act as starter cul-
proteolytic activity of L. curvatus CRL 705. tures in food fermentation processes, such as
Moreover, it has been demonstrated that L. dry sausage manufacturing, or they may
sakei plays an important role in amino acid protect foods without any detrimental organ-
generation (Fadda et al. 1999a, b; Sanz et al. oleptic changes.
1999)
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