Survival of Staphylococcus aureus and aerobic bacteria in sucuks made from starter culture and Thymbra spicata during manufacturing and storage

Food and Bioproducts Processing

Volumn 87, Issue 1, 2009, Pages 62-67

  Erkmen, Osman ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Antimicrobial; Essential oil; S. aureus; Sucuk; Thymbra spicata

Indexed keywords

BACTERIOLOGY; BIOCHEMICAL ENGINEERING; CELL CULTURE; CHEMICAL PLANTS; FERMENTATION; LABORATORIES; LACTIC ACID; ORGANIC ACIDS;

ANTIMICROBIAL; ESSENTIAL OIL; S. AUREUS; SUCUK; THYMBRA SPICATA;

PH EFFECTS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS; THYMBRA SPICATA;

EID: 60249086174     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2008.02.006     Document Type: Article

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