Liha töötlemine
Figure 9.2. Color development in fermented sausages.
Fermentation: Microbiology and Biochemistry 193
by most lactobacilli), which increases rancid- the assessment of such a potential in strains
ity and discoloration of the final product. involved in meat fermentation. In has been
Despite the fact that catalase production is a shown that several Lb. alimentarius, Lb. cur-
constitutive characteristic of coagulase-neg- vatus, Lb. plantarum, and Lb. sakei strains
ative staphylococci, it is still regarded as a harbor such genes, making horizontal gene
desirable property for lactic acid bacteria as transfer possible (Gevers et al. 2003).
well, and therefore its presence and activity Whole-genome sequencing of bacteria
in lactic acid bacteria has been studied and, more accurately, of bacteria capable of
(Abriouel et al. 2004; Noonpakdee et al
annaabi.ee 
