Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk"

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Kaban, G ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

L. plantarum; S. xylosus; Turkish dry fermented sausage (sucuk); Volatile compounds

Indexed keywords

NITROGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS PLANTARUM; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; MICROBIOLOGY; SHEEP; SOLID PHASE MICROEXTRACTION; STANDARD; STAPHYLOCOCCUS; TURKEY (REPUBLIC); VOLATILIZATION;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LACTOBACILLUS PLANTARUM; MEAT PRODUCTS; NITROGEN; SHEEP; SOLID PHASE MICROEXTRACTION; STAPHYLOCOCCUS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEY; VOLATILIZATION;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS PLANTARUM; STAPHYLOCOCCUS XYLOSUS;

EID: 58649103274     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01014.x     Document Type: Article

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