CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?
نویسندگان
چکیده
منابع مشابه
Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...
متن کاملBiogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
BACKGROUND The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the...
متن کاملDetermination of the survival levels of acid-adapted Escherichia coli O157:H7 in sucuk (Turkish-type fermented sausage)
* Correspondence: [email protected]
متن کاملEnhanced Control of Listeria monocytogenes by In Situ-Produced Pediocin during Dry Fermented Sausage Production.
[This corrects the article on p. 887 in vol. 58.].
متن کاملDetection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage
The aim of this study was to isolate enterococci in Sucuk, a traditional Turkish dry-fermented sausage and to analyze isolates for their biodiversity, antibiotic resistance patterns and the presence of some antibiotic resistance genes. A total of 60 enterococci strains were isolated from 20 sucuk samples manufactured without using a starter culture and they were identified as E. faecium (73.3%)...
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ژورنال
عنوان ژورنال: Food and Health
سال: 2019
ISSN: 2602-2834
DOI: 10.3153/fh19024