Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

CYTA - Journal of Food

Volumn 12, Issue 2, 2014, Pages 127-133

  Akkaya, Levent ^a   Gök, Veli ^b   Kara, Recep ^b   Yaman, Hilmi ^c  

^a BALIKESIR UNIVERSITY   (Turkey)

^b AFYON KOCATEPE UNIVERSITY   (Turkey)

^c ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

fermentation; food poisoning; staphylococal enterotoxin; Staphylococcus aureus; sucuk

Indexed keywords

FERMENTATION; METABOLITES; TOXIC MATERIALS;

DRY-FERMENTED SAUSAGES; ENTEROTOXIN; FERMENTATION PERIODS; FOOD POISONING; PRODUCTION PROCESS; REFERENCE STRAINS; STAPHYLOCOCCUS AUREUS; SUCUK;

BACTERIA;

EID: 84897382839     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.804124     Document Type: Article

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