Liha töötlemine
believed to play a central role in aroma low-molecular mass antimicrobial com-
formation. This phenomena is only the first pounds, may be one of the critical character-
step in the process and is followed by further istics for effective competitive exclusion. As
oxidative degradation of fatty acids into mentioned above, one of the main roles of
alkanes, alkenes, alcohols, aldehydes, and meat LAB starter cultures is the rapid pro-
ketones (Viallon et al. 1996; Chizzolini et al. duction of organics acids; this inhibits the
1998), which enhances the development of growth of unwanted biota and enhances
the flavor. In fact, medium- and long-chain product safety and shelf life. Likewise,
fatty acids act as precursors of aroma com- several authors have reported the role of
pounds, whereas the short-chain fatty acids Staphylococcus in proteolysis, lipolysis, and
annaabi.ee 
