Liha töötlemine
convert glucose (their primary energy source) ylase, all of which enable the release of a
to lactic acid, which is the main component ribose moiety from nucleoside (adenosine
responsible for the pH decrease. This acidifi- and inosine) and its subsequent metabolism
cation has a preservative effect, due to inhibi- (Chaillou et al. 2005). Moreover, the pres-
tion of pathogenic and spoilage bacteria with ence of methylglyoxal synthase, a novel
little resistance to low pH, and it contributes genetic trait in lactic acid bacteria, has been
to the development of the typical organolep- proposed as a pathway to counteract frequent
tic characteristics of the fermented sausages glucose starvation and modulate the metabo-
(Bover-Cid et al. 2001). Although it is well lism of alternative carbon sources (Chaillou
established that fermentable carbohydrates et al. 2005).
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