Liha töötlemine
sausage. Furthermore, several studies dem- biotic bacteria and human health are needed
onstrated the possibility of utilizing probiotic from various viewpoints.
strains of lactic acid bacteria and bifidobac-
teria for meat products (Leroy et al. 2006;
Prebiotics and Synbiotics
Pennacchia et al. 2004, 2006; Klingberg
et al. 2005; Klingberg and Budde 2006; In addition to probiotics, much attention
Rebucci et al. 2007; Ruiz-Moyano et al. has been paid to prebiotics in the food indus-
2008). Muthukumarasamy and Holly (2006, try. Prebiotics is initially defined as “non-
2007) studied the effectiveness of a microen- digestible food ingredients that beneficially
Figure 24.6. Fermented meat spread product “Breadton,” utilizing the intestinal lactobacilli (Prima Meat
Packers, Ltd., Japan).
434 Chapter 24
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