Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici during low-temperature fermentation of Turkish dry sausage (sucuk)

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 876-879

  Ceyln, E ^a   Fung, D Y C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Lactobacillus sake; Pediococcus acidilactici; Turkish dry sausage; Yersinia enterocolitica

Indexed keywords

BACTERIAL CELL; CELL SURVIVAL; COLONY FORMING UNIT; FERMENTATION; INOCULATION; MEAT; PH; STARTER CULTURE; TURKEY;

LACTOBACILLUS SAKE; PEDIOCOCCUS ACIDILACTICI; YERSINIA ENTEROCOLITICA;

EID: 0033831463     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13603.x     Document Type: Article

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