· Peenestatud liha segatud rasvaga, soolaga, soolamislisanditega (nitraatide / nitritite), suhkruga ja maitseainetega . · Vorstid on traditsioonilised toiduaineid Kesk-ja Lõuna-Euroopas. · Valitsevad liigid vorsti piimhappekäärimisel on psychrotrophic Lb. sake ja Lb. curvatus · Enamikus Euroopa vorstidele lisatakse starter- kultuuri mis koosneb piimhappebakteritest (lactobacilli ja pediococci)-ja katalaaspositiivsest cocci (Streptococcus carnosus, Micrococcus varians). Taimsed tooted · On 21 erinevat kaubandus taimse kääritusviisi Euroopas, · Majanduslikult kõige olulisemad taimsed tooted fermenteerimiseks on oliivid, kurk (marineeritud) ja kapsas (hapukapsas, Korea Kimchi) · Lähtematerjalina kääritatud mahla jaoks pastöriseeritakse meski või mahl ja lisatakse lactobacilli starter-kultuurid (koos Lb. plantarum, Lb. casei, Lb. acidophilus), L. lactis ja Lc. mesenteroides.
quently applied and most reliable technique that allow spatial distribution studies to take is sequencing of the 16S-rRNA gene. This place. technique has been applied either in combi- The microorganisms that are most fre- nation with other techniques, such as SDS- quently encountered are Lactobacillus curva- PAGE of whole cell proteins, RAPD-PCR, tus, Lb. plantarum, Lb. sakei, Staphylococcus or PFGE, or directly to the isolated microor- carnosus, St. saprophyticus, and St. xylosus ganism. Although this approach provides (Table 9.1). These microorganisms seem to accurate identification at strain level, an be autochthonous in this ecosystem and have equally important part of the microbiota, the capacity to prevail during fermentation. namely the viable but not culturable fraction, The competitiveness of Lb. sakei has been Table 9.1
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