Liha töötlemine
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
Morot-Bizot et al. 2004; Giammarinaro et al. 1995; Hugas and Monfort 1997; Lücke 1998,
2005; Rantsiou and Cocolin 2006; Urso et al. 2000; Hüfner and Hertel 2008; Talon et al.
2006). The LAB species most commonly 2008).
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