"dordet" - 1 õppematerjal

Liha töötlemine

xylosus is development of other organoleptic properties ongoing, and information can be obtained at such as texture and flavor (Hammes and www.cns.fr/externe/English/Projets/Projet_ Hertel 1998). These functions are accom- NN/NN.html. Knowledge of the whole chro- plished by specific enzymes involved in the mosome sequence of S. xylosus, whose size metabolism of proteins and lipids. Previous has been estimated to be 2.86 Mb (Dordet- studies have demonstrated that the aroma of Frisoni et al. 2007), will provide for a better fermented meat products can be modulated understanding of the physiology of this by the presence of different Staphylococcus species. A proteomics approach to study spp. (Berdagué et al. 1993; Stahnke 1995; cell-envelope proteins of S. xylosus has been Sondergaard and Stahnke 2002). developed (Planchon et al. 2006, 2007), in