Liha töötlemine
2005; Aymerich et al. 2006; Urso
these fermented products contain sugars, salt, et al. 2006). Among GCC+ isolates,
nitrite and/or nitrate, and spices. Fermentation Staphylococcus xylosus, Staphylococcus
is a crucial phase of sausage production, equorum, Staphylococcus succinus, and
since the major physical, biochemical, and Staphylococcus saprophyticus are men-
microbiological transformations take place at tioned, often with S. xylosus predominant
this stage (Lizaso et al. 1999; Villani et al. (Mauriello et al. 2004; Fontana et al 2005;
2007). All these transformations, which are Corbière Morot-Bizot et al. 2006; Drosinos
influenced by the microbiota, the ripening et al. 2007).
conditions, and the ingredients, have a con- Improvement of quality and safety of
siderable effect on the sensorial quality of sausage and other fermented meat products
fermented meat products
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