The possibilities for the use of commercial starter cultures in pastirma production

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.26, sa.4, ss.917-923, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 4
  • Basım Tarihi: 2002
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.917-923
  • Anahtar Kelimeler: pastirma, starter culture, Lactobacillus sakei, nitrite, MFI, L, a and b values, PASTERMA
  • Atatürk Üniversitesi Adresli: Evet

Özet

The growth of commercial cultures of Staphylococcus carnosus Staphylococcus carnosus + Lactobacillus pentosus and Staphylococcus xylosus + Lactobacillus sakes during various processing stages of pastirma produced using sodium nitrite and their effects on end product properties were investigated The use of starter culture and production stages had significant (p<0 01) effects on total aerobic mesophilic Micrococcus/Staphylococcus lactic acid bacteria and yeast mould counts It was determined that the use of starter cultures had a significant (p<0 01) effect on pH NPN +a and +b values while it had an insignificant (p>0 05) effect on moisture nitrite and salt contents During production stages moisture and salt contents and L +a and +b values changed significantly (p<0 01) Of the starter cultures the best results were generally obtained from pastirma containing S xylosus + L sakes.