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 İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Konu: 4
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1745-4573.2008.00125.x
  • Dergi Adı: JOURNAL OF MUSCLE FOODS
  • Sayfa Sayıları: ss.399-409

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.