Liha töötlemine
In the latter case, though,
lactate, glycine, manganese chloride, calcium the inhibitory action of reuterin, producing
chloride, and calcium ascorbate (Ibanez et al. Lb. reuteri against E. coli O157:H7, was
1995, 1996, 1997; Gou et al. 1996; Gimeno found to be reduced during sausage fermen-
et al. 1998, 1999, 2001) have been examined tation compared with that of the free micro-
for their potential to substitute sodium chlo- organism (Muthukumarasamy and Holley
ride, and the difference regarding the senso- 2006, 2007).
rial quality of the end product has been
pointed out, without, however, studying the
Public Health Aspects
effect on safety from a microbiological
point of view. On the other hand, fat reduc- The ability of pathogens (e.g., Salmonella
tion with the addition of compounds such as spp., E. coli, L. monocytogenes) to survive in
inulin (Mendoza et al
annaabi.ee 
