The effect of nitrite, garlic and starter culture on the survival of Salmonella typhimurium in Turkish soudjuk
Makaleler > Tam Makale · 1993
Yazarlar: Fulya Turantaş, Adnan Ünlütürk
Journal of the Science of Food and Agriculture, Uluslararası, 1993, cilt 61, ss 95-99
Özet
Abstract The 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 × 105 g−1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.