Liha töötlemine
meat products, was found to be present in the (Molly et al. 1997; Fadda et al. 1999a, b,
genome of S. carnosus TM300 (Rosenstein 2002; Sanz et al. 1999). Several studies lead
et al. 2009). the hypothesis that both endogenous and bac-
terial peptidases are required for complete
hydrolysis of oligopeptides, and the activity
Flavor Formation
of these enzymes could be strongly involved
The flavor and aroma of fermented meats is in the quality of the final product (Rodríguez
a combination of several elements. Lactic et al. 1998; Fadda et al. 1999a, b; Mauriello
acid bacteria produce lactic acid and small et al. 2002, 2004; Casaburi et al. 2005;
amounts of acetic acid, ethanol, and acetoin; Drosinos et al. 2007)
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