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, vol.19, no.4, pp.399-409, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 4
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4573.2008.00125.x
  • Journal Name: JOURNAL OF MUSCLE FOODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.399-409
  • Eskisehir Osmangazi University Affiliated: No

Abstract

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.