Liha töötlemine
Nitrate is added to fermented sausages for its lites, and methylketones from incomplete
capacity to obtain and fix the typical color of β-oxidation of fatty acids (Stahnke et al.
cured products, rather than for its antimicro- 2002). In particular, S. xylosus and S. carno-
bial properties. To be effective, the added sus modulate the aroma through the con-
nitrate must be reduced to nitrite. Besides version of amino acids (particularly the
contributing to flavor, Staphylocuccus and branched-chain amino acids BCAA: leucine,
Kocuria also have a role because of their isoleucine, and valine). The BCAA can be
nitrate reductase and antioxidant activities degraded into methyl-branched aldehydes,
(Talón et al. 1999, 2002). These microorgan- alcohols, and acids by S. xylosus and S.
isms reduce nitrate to nitrite, which is impor- carnosus (Vergnais et al. 1998; Larrouture
tant for the formation of nitrosylmyoglobin, et al. 2000; Beck et al
annaabi.ee 
