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- W1779648457 abstract "The effects of different nitrite doses (100, 150 and 200 ppm NaNO2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus) on Escherichia coli 0157:H7 were investigated in this study. Sucuk batter was inoculated with Escherichia coli 0157:H7 (106 /g). The count of Escherichia coli 0157:H7 in sucuk samples was determined periodically during ripening/storage by a quantitative method. Lactic acid bacteria (LAB), Enterobacteriaceae counts, pH, nitrite and salt content were also recorded. The number of E. coli 0157:H7, which was 106 kob/g in sucuk batter, decreased during the ripening/storage period at a rate of 0.5 log cycles on the 3rd day, 1 log cycle on the 7th day, approximately 2.5 log cycles on the 14th day, and 4 log cycles on the 21st day. The effects of starter and nitrite on E. coli 0157:H7 count were insignificant. The pH values of sucuk samples decreased dramatically during the first days. The effect of starter culture on the decrease in pH was significant." @default.
- W1779648457 created "2016-06-24" @default.
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- W1779648457 date "2002-03-01" @default.
- W1779648457 modified "2023-09-26" @default.
- W1779648457 title "The Effect of Different Nitrite Doses and Starter Culture on the Growth of Escherichia coli O157:H7 in Sucuk (Turkish Style Dry Sausage) Processing" @default.
- W1779648457 hasPublicationYear "2002" @default.
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