Liha töötlemine
(Sameshima et al. 1998). bacilli for moist types of sausages. Their
Arihara et al. (1998) have shown that L. studies using healthy volunteers demon-
gasseri JCM1131 is applicable for meat fer- strated that the ingestion of such products
mentation as a potentially probiotic strain. fermented with probiotic strains of L. para-
Erkkilä et al. (2000, 2001a, b) tested the casei LTH2579 had some beneficial physio-
applicability of probiotic strains L. rhamno- logical effects. The levels of CD4 T helper
sus GG, LC-705 and VTT-97800 to dry cells were elevated and the phagocytosis
sausage fermentation. They found that strains index increased after ingestion of the product.
GG and E-97800 are suitable for use as Further assessment of the relationship
annaabi.ee 
