Liha töötlemine
contributing to flavor, Staphylocuccus and branched-chain amino acids BCAA: leucine,
Kocuria also have a role because of their isoleucine, and valine). The BCAA can be
nitrate reductase and antioxidant activities degraded into methyl-branched aldehydes,
(Talón et al. 1999, 2002). These microorgan- alcohols, and acids by S. xylosus and S.
isms reduce nitrate to nitrite, which is impor- carnosus (Vergnais et al. 1998; Larrouture
tant for the formation of nitrosylmyoglobin, et al. 2000; Beck et al. 2002). Furthermore,
the compound responsible for the character- addition of S. carnosus starter culture has
istic red color of fermented meats. The nitrate been shown to decrease the maturation time
reductase activity is widespread in CNS; it of Italian dried sausages by more than two
has been detected in S. xylosus, S. carnosus, weeks (Stahnke et al. 2002). Olesen et al
S. epidermidis, S
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