Liha töötlemine
sion of antibiotic resistance genes, along with zinc, and iron, with the latter being mainly in
the ability of several food-associated lactic the heme form that can be efficiently absorbed
acid bacteria to survive passage through the by humans (Hambraeus 1999; Mann 2000).
human gastrointestinal tract, inevitably led to Currently, there is no data available concern-
194 Chapter 9
ing the effect of fermentation on the level of gested by Pennacchia et al. (2004), leading
the above-mentioned nutrients. to the isolation of twenty potentially probi-
The substitution of NaCl and fat and the otic Lactobacillus strains, eleven of which
concomitant re-formulation of fermented exhibited good adhesion capability to Caco-2
sausage recipes has also been the subject of cell layers, most of them belonging to Lb.
extensive research, the former due to its rela- plantarum group (Pennacchia et al. 2006).
annaabi.ee 
