Liha töötlemine
genome codes for numerous proteins that fermented meats has been well described
may be involved in adhesion to the meat (Leroy et al. 2006). Thus, these organisms,
surface (e.g., to collagen), aggregation, which are present in the adventitious micro-
and biofilm formation. Thus, the bacterium biota of meat or are added as starter cultures
seems well equipped to adhere to and spread to the batter, become a dominant population
on a meat surface (Eijsink and Axelsson during fermentation. Physiological proper-
2005). ties, such as the ability to grow at low tem-
Sanz and Toldrá (2002) reported an argi- peratures and low water activity, contribute
nine-specific aminopeptidase activity in L. to the competiveness. Information derived
sakei that is important for the release of the from the S. carnous genome provides a sci-
annaabi.ee 
