Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2002 / Cilt: 26 - Sayı: 4
The Possibilities for the Use of Commercial Starter Cultures in Pastırma Production
- Sayfa
- 917–923
- DOI
- —
Özet
The growth of commercial cultures of Staphylococcus carnosus, Staphylococcus carnosus + Lactobacillus pentosus and Staphylococcus xylosus + Lactobacillus sakei during various processing stages of pastırma produced using sodium nitrite, and their effects on end product properties were investigated. The use of starter culture and production stages had significant (p
Abstract
The growth of commercial cultures of Staphylococcus carnosus, Staphylococcus carnosus + Lactobacillus pentosus and Staphylococcus xylosus + Lactobacillus sakei during various processing stages of pastırma produced using sodium nitrite, and their effects on end product properties were investigated. The use of starter culture and production stages had significant (p