Lactobacillus sakei is often used as starter culture for the ripening process of dry fermented sausages. Regarding the formation of aroma-relevant substances, the catabolism of peptides and amino acids by the starter cultures is of particular importance. The metabolic capacity of different L. sakei strains regarding the catabolism of amino acids was compared by studies with the addition of peptides in a resting cells system. To elucidate the intracellular amino acid catabolism in L. sakei, an enzyme with transamination activity has been purified. After cloning of the corresponding gene sequence into the host Escherichia coli, the activity of the recombinant protein was verified by biochemical investigation.