Liha töötlemine
Two of the most common preservative 2005), thus increasing the competitiveness of
conditions employed in meat processing are L. sakei in a meat environment.
low temperatures and high salt concentra- The competiveness during fermentation is
tions. L. sakei is remarkably well equipped strictly related to the ability of the cells to
to cope with these conditions. It contains adapt to the environmental conditions of the
several transporters for osmoprotective sub- meat batter and to the ecological conditions
stances and has more cold stress proteins present during fermentation. In a study on L.
than other lactobacilli. L. sakei has psychro- sakei gene expression, environmental condi-
trophic and osmotolerant properties, and is tions of sausage were found to induce 15
able to grow at low temperatures and in the genes (Hüfner et al. 2007). Consistent with
annaabi.ee 
