"peptydil" - 1 õppematerjal

Liha töötlemine

1999). choline uptake (Rosenstein et al. 2009). The concentration of free arginine in raw meat is low, although it is relatively abundant Acid Production in muscle myofibrillar proteins. Moreover, the genome analysis has shown that L. sakei Sugars (glucose and occasionally lactose or harbors a second putative arginine deaminase sucrose) are usually included in the industrial pathway, containing two peptydil-arginine manufacture of fermented meat products, deaminases, enzymes that can contribute to though in Spain, chorizo is traditionally man- the metabolism of arginine (Chaillou et al. ufactured with little or no added sugar. 206 Chapter 10 During fermentation and ripening, LAB inosine hydrolase, and nucleoside phosphor- convert glucose (their primary energy source) ylase, all of which enable the release of a