Liha töötlemine
Microbiology 97:277–284. 73:5453–5463.
Rebecchi, A., S. Crivori, P. G. Sarra, and P. S. Zuriga M., M. Miralles, and G. Perez-Martinez. 2002.
Cocconcelli. 1998. Physiological and molecular tech- The product of arcR, the sixth gene of the arc operon
niques for the study of bacterial community develop- of Lactobacillus sakei, is essential for expression of
ment in sausage fermentation. Journal of Applied the arginine deiminase pathway. Applied and
Microbiology 84:1043–1049. Environmental Microbiology 68:6051–6058.
Chapter 10
Starter Cultures for Meat Fermentation
Pier Sandro Cocconcelli and Cecilia Fontana
Introduction identified in traditional fermented sausages
are Lactobacillus sakei, Lactobacillus curva-
annaabi.ee 
