Liha töötlemine
(Lactobacillus and Staphylococcus) is given such as product formulation, processing con-
in Figure 10.1. dition, and starter culture (Hughes et al.
2002). The volatiles so far recognized as
being produced by staphylococci are primar-
Nitrate Reduction
ily amino acid catabolites, piruvate metabo-
Nitrate is added to fermented sausages for its lites, and methylketones from incomplete
capacity to obtain and fix the typical color of β-oxidation of fatty acids (Stahnke et al.
cured products, rather than for its antimicro- 2002). In particular, S. xylosus and S. carno-
bial properties. To be effective, the added sus modulate the aroma through the con-
nitrate must be reduced to nitrite. Besides version of amino acids (particularly the
annaabi.ee 
