Liha töötlemine
sakei 23K
strains, either as starter or as protective revealed a lack of main aroma-production
cultures, has drawn special attention. Several pathways, as well as genes responsible for
autochthonous meat lactic acid bacteria, amino acid decarboxylation (Chaillou et al.
among them Lactococcus lactis (Rodriguez 2005). Similarly, genome analysis of St. car-
et al. 1995; Noonpakdee et al. 2003), Lb. nosus TM 300 has revealed that the genetic
sakei (Mortvedt et al. 1991; Aymerich et al. background was present for encoding a series
2000), Pediococcus acidilactici (Cintas of desired technological properties, such as
et al. 1995; Albano et al. 2007), Lb. curvatus branched-chain amino acid aminotransferase
(Mataragas et al. 2003; Messens et al. 2003), producing flavor compounds, superoxide
Enterococcus faecium (Cintas et al. 1997, dismutase, and catalase contributing to the
annaabi.ee 
