Makale
Tam Makale
Uluslararası
2004
The behavior of Listeria monocytogenes in sucuks produced with different lactic starter cultures
Turkish Journal Of Veterinary Sciences
Cilt 28 · Sayı 6 · ss. 1113–1120 · 01.01.2004
Özet
In this study, the growth and viability status of Listeria monocytogenes were investigated during the ripening and storage period of sucuk (Turkish dry fermented sausage) produced using different lactic acid bacteria (Lactobacillus plantarum Lb 8 and L. plantarum Lb 75, Pediococcus acidilactici Lb 626, P. pentosaceus Lb 1010, L. sakei 706 and L. sakei 706-B). The initial inoculum of L. monocytogenes into sucuk dough was 10(4) cfu/g.
Anahtar kelimeler
PH
GROWTH
INHIBITION
MEAT
L. monocytogenes
sucuk (Turkish dry-fermented sausage)
lactic starter cultures
a(w)
Atıf için künye
Kaya, M., & GOKALP, H. (2004). The behavior of Listeria monocytogenes in sucuks produced with different lactic starter cultures. Turkish Journal Of Veterinary Sciences, 28(6), 1113–1120.
BibTeX
@article{kaya2004-274998,
author = {Kaya, Mükerrem and GOKALP, HY},
title = {The behavior of Listeria monocytogenes in sucuks produced with different lactic starter cultures},
journal = {Turkish Journal Of Veterinary Sciences},
year = {2004},
volume = {28},
number = {6},
pages = {1113--1120},
issn = {1300-0128},
url = {https://akademik.atauni.edu.tr/yayinlar/274998-the-behavior-of-listeria-monocytogenes-in-sucuks-produced-with-different-lactic}
}