Liha töötlemine
plantarum, belonging to the sub-group of energy source for L. sakei when glucose
facultative heterofermentative lactobacilli, is exhausted, and this affects the sensorial
are generally used for this purpose. The main properties of the sausage, as discussed
energetic metabolism of these bacteria is the later. The genome shows a particularly well-
dissimilation of sugar to organic acid by developed potential for amino acid catabo-
means of glycolysis and phosphoketolase lism, and in addition, L. sakei has the ability
pathways. When hexoses are the energy to use purine nucleosides for energy produc-
source, lactic acid is the major fermentation tion (a unique property among lactic acid
end product. Several studies clearly demon- bacteria).
strated that L. sakei is the predominant Although L. plantarum has been identified
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