The Growth, Isolation and Identification of Lactobacilli in Turkish Fermented Sausages (Sucuk) Ripened with Relatively High Temperatures (Turkish with English Abstract)
Yüksek Sıcaklık Derecesinde Olgunlaştırılan Türk Fermente Sucuklarında Laktobasillerin Seyir, İzolasyon ve İdentifikasyonu
As isolated total of 80 species, L. sake as 64 (80%), L.plantarum as 12 (15%), and L. curvatus as 4 (5%) was determined.
📌 3 Key Takeaways
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Objective & Hypothesis:This study was undertaken to study of growth, isolation and identification of lactobacilli species in Turkish fermented sausages (Sucuk), ripened through with 3 weeks in relatively high temperature (25 oC±1).
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Key Findings & Data:This study was undertaken to study of growth, isolation and identification of lactobacilli species in Turkish fermented sausages (Sucuk), ripened through with 3 weeks in relatively high temperature (25 oC±1).
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Conclusion & Impact:As isolated total of 80 species, L. sake as 64 (80%), L.plantarum as 12 (15%), and L. curvatus as 4 (5%) was determined.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
This study was undertaken to study of growth, isolation and identification of lactobacilli species in Turkish fermented sausages (Sucuk), ripened through with 3 weeks in relatively high temperature (25 oC±1). As isolated total of 80 species, L. sake as 64 (80%), L.plantarum as 12 (15%), and L. curvatus as 4 (5%) was determined.
Özet
Bu çalışma yüksek sıcaklık derecesinde (25 oC±1) 3 haftalık periyot boyunca olgunlaştırılan Türk fermente sucuklarında, laktobasil türlerinin seyir, izolasyon ve identifikasyonu amacıyla yapıldı. İzole edilen toplam 80 laktobasil suşundan 64’ü (%80), L.sake, 12’si (%15) L. plantarum ve 4’ü (%5) L. curvatus olarak identifiye edildi.
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Cite This Article
ÖZDEMİR, H., ÇELİK, T. H., EROL, İ., SİRELİ, U. T., SIRIKEN, B. (1996). The Growth, Isolation and Identification of Lactobacilli in Turkish Fermented Sausages (Sucuk) Ripened with Relatively High Temperatures (Turkish with English Abstract). Gıda, Cilt: 21 - Sayı: 6. https://ajindex.com/articles/40403