Jump to Main Content
Effect of starter culture on growth of Staphylococcus aureus in sucuk
- Kaban, G., Kaya, M.
- Food control 2006 v.17 no.10 pp. 797-801
- traditional foods, sausages, dried meat, fermented foods, cultured product starters, Pediococcus acidilactici, Lactobacillus curvatus, Staphylococcus xylosus, Lactobacillus sakei, Staphylococcus carnosus, lactic acid bacteria, meat aging, pH, water activity, antibacterial properties, Staphylococcus aureus, Micrococcus, Enterococcus, food pathogens, bacterial contamination, plate count, Turkey (country)