Turkish Journal of Veterinary & Animal Sciences
Abstract
The effects of three different starter preparations (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei) on the end product of pastırma were investigated. In the production of pastırma samples, dry curing was performed using NaCl, KNO_3, glucose and saccarose, and starter culture was added together with curing compounds to the meat. The starter culture used affected the counts of total aeophilic mesophilic Micrococcus/Staphylococcus and lactic acid bacteria. The Enterobacteriaceae counts were generally found to be below the detectable level (
DOI
-
Keywords
Pastırma, Staphylococcus xylosus. Lactobacillus sakei, Lactobocillus pentosus, Nitrite, Nitrate
First Page
847
Last Page
854
Recommended Citation
AKSU, M. İ, & KAYA, M (2001). The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product. Turkish Journal of Veterinary & Animal Sciences 25 (6): 847-854. https://doi.org/-
