Liha töötlemine
1999a, b; Mauriello
acid bacteria produce lactic acid and small et al. 2002, 2004; Casaburi et al. 2005;
amounts of acetic acid, ethanol, and acetoin; Drosinos et al. 2007). It has been described
however, to ensure the sensory quality of in vitro that several Lactobacillus spp. exhibit
fermented sausages, the contribution of the proteolytic activity on porcine muscle myo-
proteolytic and lipolytic activities of staphy- fibrillar and sarcoplasmic proteins. Fadda
lococci is fundamental. et al. (2001a) reported the contribution of
Starter Cultures for Meat Fermentation 209
curing conditions to the generation of hydro- LAB, referred to as bioprotective cultures.
philic peptides and free amino acids by the Bioprotective cultures may act as starter cul-
proteolytic activity of L. curvatus CRL 705. tures in food fermentation processes, such as
annaabi.ee 
