Liha töötlemine
a variety of meat products has been studied Generally, lactic acid fermentation can have
(Ruiz-Capillas and Jimenez-Colmenero multiple effects on food nutritional value,
2004). In the case of fermented sausages, the either by modifying the level and bioavail-
microorganisms present possess a key role in ability of nutrients or by interacting with the
their formation, and thus absence of amino gut microbiota and even the human immune
acid decarbolyxase activity has become a key system. The nutrients that determine the
requirement in the selection of a starter nutritional value of meat are the high biologi-
culture (Ammor and Mayo 2007). Finally, cal value proteins and micronutrients such as
the increased concern regarding the transmis- vitamins B1 and B12, niacin equivalents,
sion of antibiotic resistance genes, along with zinc, and iron, with the latter being mainly in
annaabi.ee 
