Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.)
Özet
The behavior of Staphylococcus aureus was studied in sucuk (Turkish dry fermented sausage) with different levels of nettle (Urtica dioica L.). Sucuk batters containing different levels (1, 3 and 5%) of nettle were prepared and contaminated with S. aureus at approximately 10(4) cfu/g. Sucuk batter not inoculated with S. aureus and not containing nettle addition was set as the control lot. Lactobacillus sakei Lb 706 was used as a starter culture. During ripening period, S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria counts were determined. pH and water activity (a(w)) values were also analyzed.
Atıf için künye
Kaban, G., Aksu, M. İ., & Kaya, M. (2007). Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.). Journal of Food Safety, 27(4), 400–410. https://doi.org/10.1111/j.1745-4565.2007.00090.x
BibTeX
@article{kaban2007-273888,
author = {Kaban, Guezin and Aksu, Muhammet İrfan and Kaya, Mükerrem},
title = {Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.)},
journal = {Journal of Food Safety},
year = {2007},
volume = {27},
number = {4},
pages = {400--410},
issn = {0149-6085},
doi = {10.1111/j.1745-4565.2007.00090.x},
url = {https://akademik.atauni.edu.tr/yayinlar/273888-behavior-of-staphylococcus-aureus-in-sucuk-with-nettle-urtica-dioica-l}
}