Liha töötlemine
a relevant part of the microbial community Actinomycetales., Kocuria varians (formerly
of European fermented sausages, occasion- classified as Micrococcus varians), is a
ally occur in small amounts (Papamanoli et member of the Micrococcaceae family, and
al. 2003). They are more common in fer- is used in meat starter cultures for its nitrate
mented sausages from the United States, reductase ability.
where they are intentionally added as starter The genus Staphylococcus comprises
cultures to accelerate acidification of the 41 validly described species and subspecies
meat batter. Pediococci are Gram-positive, of Gram-positive, catalase-positive cocci
coccus-shaped lactic acid bacteria, showing (Ghebremedhin et al. 2008; Bannerman
the distinctive characteristic of tetrad forma- 2003; Kwok and Chow 2003; Spergser et al.
annaabi.ee 
