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

Kaban, Güzin; Aksu, Muhammet; Kaya, Muhammet

doi:10.1111/j.1745-4573.2008.00125.x

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)

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
Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
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.