The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157 : H7 in sucuk (Turkish style dry sausage) processing
Özet
The effects of different nitrite doses (100, 150 and 200 ppm NaNO2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus) on Escherichia coli O157:H7 were investigated in this study. Sucuk batter was inoculated with Escherichia coli O157:H7 (10(6)/g). The count of Escherichia coli O157:H7 in sucuk samples was determined periodically during ripening/storage by a quantitative method. Lactic acid bacteria (LAB), Enterobacteriaceae counts, pH, nitrite and salt content were also recorded. The number of E. coli O157:H7, which was 10(6) kob/g in sucuk batter, decreased during the ripening/storage period at a rate of 0.5 log cycles on the 3(rd) day, 1 log cycle on the 7(th) day, approximately 2.5 log cycles on the 14(th) day, and 4 log cycles on the 21(st) day. The effects of starter and nitrite on E. coli O157:H7 count were insignificant. The pH values of sucuk samples decreased dramatically during the first days. The effect of starter culture on the decrease in pH was significant.
Anahtar kelimeler
Atıf için künye
Öz, F., Kaya, M., & Aksu, M. İ. (2002). The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157 : H7 in sucuk (Turkish style dry sausage) processing. Turkish Journal Of Veterinary Sciences, 26(3), 651–657.
BibTeX
@article{oz2002-270072,
author = {Öz, Fatih and Kaya, Mükerrem and Aksu, Muhammet İrfan},
title = {The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157 : H7 in sucuk (Turkish style dry sausage) processing},
journal = {Turkish Journal Of Veterinary Sciences},
year = {2002},
volume = {26},
number = {3},
pages = {651--657},
issn = {1300-0128},
url = {https://akademik.atauni.edu.tr/yayinlar/270072-the-effect-of-different-nitrite-doses-and-starter-culture-on-the-growth-of}
}