Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage

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dc.contributor.authorErgönül, B
dc.contributor.authorKundakçi, A
dc.date.accessioned2024-07-18T11:46:39Z
dc.date.available2024-07-18T11:46:39Z
dc.description.abstractMicrobiological attributes and biogenic amine content of Turkish fermented sausage manufactured by using probiotic starter cultures (Lactobacillus casei, L. acidophilus or their combination) were investigated before and after fermentation-drying period and during refrigerated storage at 4 +/- A 1 A degrees C for 8 months at 2 month intervals. As results of the study, during fermentation and storage biogenic amine content (histamine, putrescine, cadaverine and tyramine) of the samples were increased significantly. Salmonella, Staphylococcus aureus, coliform and fecal coliform microorganisms were not detected during fermentation and storage. Probiotic microorganism counts of all samples were higher than the lower limit of 6.0 log cfu/g which is requested for probiotic foods.
dc.identifier.issn1661-5751
dc.identifier.other1661-5867
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2885
dc.language.isoEnglish
dc.publisherSPRINGER INTERNATIONAL PUBLISHING AG
dc.subjectLACTIC-ACID BACTERIA
dc.subjectSTARTER CULTURES
dc.subjectSTAPHYLOCOCCI
dc.titleMicrobiological attributes and biogenic amine content of probiotic Turkish fermented sausage
dc.typeArticle

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