Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination

Bülent NAZLI

Makale detayları

Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination

Yazarlar:

Bülent NAZLI

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.393-398

Belge Tipi:

Makale

Yayın Tarihi:

4/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772470

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sau-sage.  The starter culture combination obtained from Turkish fermented sausage microflora included Staphylococcus carnosus and  Lactobacillus plantarum strains. Organoleptic, physico-chemical and microbiological analyses were carried out on the Ist, 3rd, 6th,  9th, 12th and 15th days of ripening period. Results showed that best quality specifications for Turkish fermented sausage are  obtained on 6th and 9th days of ripening period.

 

This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sau-sage.  The starter culture combination obtained from Turkish fermented sausage microflora included Staphylococcus carnosus and  Lactobacillus plantarum strains. Organoleptic, physico-chemical and microbiological analyses were carried out on the Ist, 3rd, 6th,  9th, 12th and 15th days of ripening period. Results showed that best quality specifications for Turkish fermented sausage are  obtained on 6th and 9th days of ripening period.

Makale detayları

Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination

Yazarlar:

Bülent NAZLI

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.393-398

Belge Tipi:

Makale

Yayın Tarihi:

4/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772470

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Fermented sausage

ripening

maturation

starter culture

Sayı

Makale detayları

Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination

Yazarlar: Bülent NAZLI

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.393-398

Belge Tipi: Makale

Yayın Tarihi: 4/1998

Belge Dili: Türkçe

Document ID (Org No.): 2000772470

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Fermented sausage

ripening

maturation

starter culture

Sayı

Yazarlar:

Bülent NAZLI

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.393-398

Belge Tipi:

Makale

Yayın Tarihi:

4/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772470

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128