Liha töötlemine
dedicated to the study of technological latter by lactate oxidation, proteolysis, degra-
properties of LAB and staphylococci isolated dation of amino acids, and lipolysis (Hugas
from traditional fermented sausages to and Monfort 1997; Lücke 2000).
develop functional starter cultures, with Actually, most of the commercially avail-
increased diversity, stability, and industrial able meat starter cultures contain mixtures of
performance (García-Varona et al. 2000; LAB (Lactobacillus and Pediococcus) and
Mauriello et al. 2004; Casaburi et al. 2005; GCC+ (Staphylococcus and Kocuria). These
Drosinos et al. 2007). Using comparative bacterial groups are responsible for basic
genomics, microarray analysis, transcrip- microbial reactions that occur simultane-
tomics, proteomics, and metabolomics, the ously during fermentation. Table 10.1 lists
Table 10.1
annaabi.ee 
