Liha töötlemine
present in the batter and involved in the fer- isms that develop the desired metabolic
mentation are essential in terms of the activity in the meat” (Hammes 1996).
microbiological quality, sensory characteris- Inoculation of the sausage batter with a
tics, and food safety. In the last decade, starter culture composed of selected LAB
numerous studies on the ecology of tradi- (i.e., homofermentative lactobacilli and/or
tional fermented sausages confirmed and pediococci) and GCC+ (i.e., nonpathogenic,
extended the knowledge, especially in terms coagulase-negative staphylococci and/or
of technological lactic acid bacteria (LAB) kocuriae) improves the quality and safety
and Gram-positive catalase positive cocci of the final product and standardizes the pro-
(GCC+), (Aymerich et al. 2003; Corbière duction process (Campbell-Platt and Cook
annaabi.ee 
