Journals / Turkish Journal of Veterinary and Animal Sciences / 2001 / Cilt: 25 - Sayı: 3
Some Microbiological, Chemical and Physical Characteristics of Pastırma Marketed in Erzurum
- Pages
- 319–326
- DOI
- —
Abstract
In this study, 48 pastırma samples collected from 6 different retailers were examined. It is concluded that lactic acid bacteria, Micrococcus and Staphylococcus were found to be dominant in the flora. From the microbiologic analyses, Micrococcus/Staphylococcus, lactic acid bacteria, yeast and mould counts were determined as 4.00-7.45 log CFU/g, 3.75-7.89 logCFU/g,
Özet
In this study, 48 pastırma samples collected from 6 different retailers were examined. It is concluded that lactic acid bacteria, Micrococcus and Staphylococcus were found to be dominant in the flora. From the microbiologic analyses, Micrococcus/Staphylococcus, lactic acid bacteria, yeast and mould counts were determined as 4.00-7.45 log CFU/g, 3.75-7.89 logCFU/g,