Liha töötlemine
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
presence of up to 10% sodium chloride the expected metabolic adaptation, these
(NaCl). These physiological features are genes code for proteins involved in the amino
associated with the presence in its genome of acids and carbohydrate transport, lipid
annaabi.ee 
