Liha töötlemine
Carbohydrates serve as carbon and energy several lactic acid bacteria and staphylococci
sources for the native microbiota or the added strains isolated from fermented meat prod-
starter culture. Microbial fermentation results ucts has been investigated (Fadda et al. 1998,
in the production of lactic acid, the configura- 1999a, b; Sanz et al. 1999a, b; Mauriello et
tion of which depends upon the dominant al. 2002; Drosinos et al. 2007), and a rather
species. The lactic acid results in a decrease rare proteolytic capacity of lactic acid bacte-
of the pH value that has a manifold effect on ria has been stated, as well as a compara-
the quality of the product. This pH drop, tively common one of staphylococci. In both
annaabi.ee 
