文章基本信息

标题：Experiments on the Usage of Commercial Starter Cultures in the Production of Turkish Fermented Sausages
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作者：Halil Vural ; Aydın Öztan
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1992
卷号：17
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, the use of commercial starter cultures were tested in the production of Turkish fermented sausage at plant scale and under controlled conditions. Control fermented sausage produced without starter culture and another fermented sausages produced with seven commercial starter cultures differently. In the seven critical points of production, the number of mesophilic aerobic bacteria, the number of Lactobacillus-Pediococcus and non pathogenic Staphylococcus-Micrococcus and also organoleptical analyses were done. The results of microbiological and organoleptical analyses have shown that fermented sausages produced with commercial starter cultures were superior to the control group sausages. Also, in the experiments carried out by Flora Carn SL and Flora Carn SP starter cultures, best results are obtained in chemical, microbiological and organoleptical analyses.