Liha töötlemine
genetic potential for the transport into the cell munity of the fermented products. The starter
and the metabolism of several sugars occur- culture must compete with the natural micro-
ring in meat or added in the batter, such as biota of the raw material and undertake the
glucose, lactose, and ribose. All the enzymes metabolic activities expected of being condi-
of the glycolytic pathway, the lactate dehy- tioned by its growth rate and survival in the
drogenase and the tricarboxilic acid cycle, conditions prevailing in the sausage (i.e., an
and all components of the respiratory chain anaerobic atmosphere, rather high salt con-
are coded by the S. carnosus genome, allow- centrations, low temperatures, and low pH).
Starter Cultures for Meat Fermentation 205
Two of the most common preservative 2005), thus increasing the competitiveness of
annaabi.ee 
