Liha töötlemine
encodes 1,883 predicted genes, harbors the tation and the gastrointestinal tract of
genetic determinates for a specialized meta- warm-blooded animals. The metabolic and
bolic repertoire that reflects the adaptation to environmental flexibility of this organism is
meat fermentation (Chaillou et al. 2005). The reflected by the size of its genome, 3.3 Mb
intra-specific diversity of L. sakei species has (Kleerebezem et al. 2003), which is the
Starter Cultures for Meat Fermentation 203
largest of the Lactobacillus genus. Although, with other Gram-positive cocci, such as
L. curvatus is frequently isolated from meat Micrococcus genus, because these two genera
fermentations and has a role in the control of often cohabit the same habitats. However,
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