Liha töötlemine
Perez-Martinez, M. Zagorec, and S. D.
Science 76:138–146. Ehrlich. 1999. Relationships between arginine degra-
Ammor, S., E. Dufour, M. Zagorec, S. Chaillou, and I. dation, pH and survival in Lactobacillus sakei. FEMS
Chevallier. 2005. Characterisation and selection of Microbiology Letters 180:297–304.
Lactobacillus sakei strains isolated from traditional Chevallier, I., S. Ammor, A. Laguet, S. Labayle, V.
dry sausage for their potential use as starter cultures. Castanet, E. Dufour, and R. Talon. 2006. Microbial
Food Microbiology 22:529–538. ecology of a small-scale facility producing traditional
Andrighetto, C., L. Zampese, and A. Lombardi. 2001. dry sausage. Food Control 17:446–453.
RAPD-PCR characterization of lactobacilli isolated Cintas, L. M., J. M. Rodriguez, M. F. Fernandez, K.