Liha töötlemine
probiotic strains (Brassart and Schiffrin
Rediscovery of traditional fermented meat
2000) are:
products as functional foods is an interesting
direction. In the dairy industry, traditional • human origin
fermented dairy products have been redis- • resistance to acid and bile toxicity
covered and reborn as functional foods • adherence to human intestinal cells
(Farnworth 2003). Recently, Ansorena and
• colonization of the human gut
Astiasarán (2007) described the possibilities
of development of novel healthier dry- • antagonism against pathogenic bacteria
fermented sausages that could minimize the • production of antimicrobial substances
negative features of meat. For producing • immune modulation properties
annaabi.ee 
