This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sau-sage. The starter culture combination obtained from Turkish fermented sausage microflora included Staphylococcus carnosus and Lactobacillus plantarum strains. Organoleptic, physico-chemical and microbiological analyses were carried out on the Ist, 3rd, 6th, 9th, 12th and 15th days of ripening period. Results showed that best quality specifications for Turkish fermented sausage are obtained on 6th and 9th days of ripening period.
NAZLI, Bülent (1998) "Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination," Turkish Journal of Veterinary & Animal Sciences: Vol. 22: No. 5, Article 1. Available at: https://journals.tubitak.gov.tr/veterinary/vol22/iss5/1