Liha töötlemine
Ripening is also favored at this
properties, were usually composed of L. acidic environment, as well as color develop-
plantarum and members of the genus ment. Moreover, the accumulation of lactic
Pediococcus. Successively, a new generation and acetic acids inhibits growth of spoilage
of starter cultures composed of strains iso- and pathogenic microorganisms. Gram-
lated from meat, such as L. sakei and coa- positive catalase-positive cocci also have a
gulase negative staphylococci (CNS), was relevant role in the manufacture of fermented
developed that harbored phenotypic traits sausages. They enhance color stability,
of technological relevance (Buckenhüskes prevent rancidity, reduce spoilage, decrease
1994). This second generation is now widely processing time, and contribute to flavor
used in the industrial processes of fermented development. Yeasts and molds are used
meat production
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