Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation

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dc.contributor.authorKaragozlu, N
dc.contributor.authorErgönül, B
dc.date.accessioned2024-07-18T11:40:09Z
dc.date.available2024-07-18T11:40:09Z
dc.description.abstractIn this research, the survival characteristic of Salmonella typhimurium NRRL E4463 in sauerkraut during fermentation was investigated. Salmonella typhimurium strains were inoculated in sauerkraut, and counts were determined on the 0, 1st, 2nd, 4th, 6th and 7th days of the fermentation. It was observed that the initial count of Salmonella typhimurium was 6.61 log cfu/g on the inoculation day, and it declined to < 1.0 log cfu/g on the 7th day of the fermentation. During this period, lactic acid bacteria counts of the Salmonella-inoculated sauerkraut were 5.41 log cfu/g and 7.43 log cfu/g on the 0 and 7th day of the fermentation, whereas these values were 1.36 log cfu/g and 6.57 log cfu/g for the control sample, respectively.
dc.identifier.issn2194-5764
dc.identifier.other1556-3758
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2191
dc.language.isoEnglish
dc.publisherWALTER DE GRUYTER GMBH
dc.subjectIMPACT
dc.subjectQUALITY
dc.subjectSAFETY
dc.titleSurvival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation
dc.typeArticle

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