The Effect of Nitrite, Garlic and Starter Culture on the Survival of Salmonella-Typhimurium In Turkish Soudjuk

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dc.contributor.authorTurantas, F
dc.contributor.authorUnluturk, A
dc.date.accessioned2019-10-27T11:36:10Z
dc.date.available2019-10-27T11:36:10Z
dc.date.issued1993
dc.departmentEge Üniversitesien_US
dc.description.abstractThe effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0.2 g kg-1) and garlic (8 g kg-1) added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2.5 x 10(5) g-1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.en_US
dc.identifier.doi10.1002/jsfa.2740610115
dc.identifier.endpage99en_US
dc.identifier.issn0022-5142
dc.identifier.issn0022-5142en_US
dc.identifier.issue1en_US
dc.identifier.startpage95en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.2740610115
dc.identifier.urihttps://hdl.handle.net/11454/33865
dc.identifier.volume61en_US
dc.identifier.wosWOS:A1993KQ34500014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherJohn Wiley & Sons Ltden_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNITRITEen_US
dc.subjectGARLICen_US
dc.subjectSTARTERSen_US
dc.subjectSALMONELLAen_US
dc.subjectDRY SAUSAGEen_US
dc.subjectSURVIVALen_US
dc.titleThe Effect of Nitrite, Garlic and Starter Culture on the Survival of Salmonella-Typhimurium In Turkish Soudjuken_US
dc.typeArticleen_US

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