Liha töötlemine
sausages (Hernández-Jover et al. 1997a, b; (Martuscelli et al. 2000; Fadda et al. 2001b;
Bover-Cid et al. 2000a, b). Gardini et al. 2003; Suzzi and Gardini
Many LAB from meat and meat products 2003).
can decarboxylate amino acids (Bover-Cid
and Holzapfel 1999). Rosenstein et al. (2009)
Antibiotic Resistance
reported that S. carnosus encodes an orni-
thine decarboxylase (Sca0122) that could The safety of bacterial strains intentionally
account for the synthesis of putrescine added to food, such as starter cultures used
from ornithine or cadaverine from lysine. for meat products, is becoming an issue.
Many studies have reported a significant cor- Although meat starter cultures have a long
212 Chapter 10
history of apparent safe use, safety concerns have occurred (Ahn et al. 1992; Tannock et
annaabi.ee 
