Liha töötlemine
2003; Suzzi and Gardini
Many LAB from meat and meat products 2003).
can decarboxylate amino acids (Bover-Cid
and Holzapfel 1999). Rosenstein et al. (2009)
Antibiotic Resistance
reported that S. carnosus encodes an orni-
thine decarboxylase (Sca0122) that could The safety of bacterial strains intentionally
account for the synthesis of putrescine added to food, such as starter cultures used
from ornithine or cadaverine from lysine. for meat products, is becoming an issue.
Many studies have reported a significant cor- Although meat starter cultures have a long
212 Chapter 10
history of apparent safe use, safety concerns have occurred (Ahn et al. 1992; Tannock et
can be associated with lactic acid bacteria al. 1994; Lin et al. 1996; Gevers et al. 2003;
and, more frequently, with CNS. A risk Ammor et al. 2008)
annaabi.ee 
