Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk")

KABAN G., AKSU M. İ., KAYA M. D.

JOURNAL OF MUSCLE FOODS, cilt.19, sa.4, ss.399-409, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 4
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1745-4573.2008.00125.x
  • Dergi Adı: JOURNAL OF MUSCLE FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.399-409
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effect of Urtica dioica L. on the growth of Staphylococcus aureus was investigated in "sucuk," a Turkish dry fermented sausage. The different levels of dried ground U. dioica L. (0, 1, 3 and 5%) were added to sucuk batters, and these batters were contaminated with S. aureus (10(4) cfu/g). Numbers of S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria (LAB) were determined during the ripening period. In addition, values of pH and a(w) were analyzed.