Liha töötlemine
also launched a meatspread product (Fig. on the growth of bacteria in meat and their
24.6) fermented with intestinal lactobacilli influence on the sensory properties and inac-
(L. rhamnosus FERM P-15120). L. rhamno- tivation of pathogenic bacteria. Bunte et al.
sus FERM P-15120 has been screened from (2000) and Jahreis et al. (2002) carried out
the collection of human intestinal lactobacilli studies on the utilization of probiotic lacto-
(Sameshima et al. 1998). bacilli for moist types of sausages. Their
Arihara et al. (1998) have shown that L. studies using healthy volunteers demon-
gasseri JCM1131 is applicable for meat fer- strated that the ingestion of such products
mentation as a potentially probiotic strain. fermented with probiotic strains of L. para-
Erkkilä et al. (2000, 2001a, b) tested the casei LTH2579 had some beneficial physio-
annaabi.ee 
