Liha töötlemine
the flavor. In fact, medium- and long-chain product safety and shelf life. Likewise,
fatty acids act as precursors of aroma com- several authors have reported the role of
pounds, whereas the short-chain fatty acids Staphylococcus in proteolysis, lipolysis, and
(Co6) lead to strong cheesy odors (Ansorena formation of flavor in sausages (Berdagué et
et al. 2001). Although some authors al. 1993; Montel et al. 1998, 1996; Engelvin
(Molly et al. 1997; Kenneally et al. 1998; et al. 2000; Stahnke 2002; Olesen et al. 2004;
Galgano et al. 2003) have concluded that Tjener et al. 2004). Some strains are able to
tissue lipases are primarily responsible for produce antimicrobial substances (Martín
lipolysis during fermentation, numerous et al. 2007).
studies over the last decade described The production of bacteriocins, one of the
annaabi.ee 
