Muhammet İrfan AKSU, Mükerrem KAYA

3117

Some Microbiological, Chemical and Physical Characteristics of Pastırma Marketed in Erzurum

In this study, 48 pastırma samples collected from 6 different retailers were examined. It is concluded that lactic acid bacteria, Micrococcus and Staphylococcus were found to be dominant in the flora. From the microbiologic analyses, Micrococcus/Staphylococcus, lactic acid bacteria, yeast and mould counts were determined as 4.00-7.45 log CFU/g, 3.75-7.89 logCFU/g,

Anahtar Kelimeler:

Pastırma, Nitrite, Nitrate, Micrococcus/Staphylococcus, Lactic Acid Bacteria, Pathogen Flora

Some Microbiological, Chemical and Physical Characteristics of Pastırma Marketed in Erzurum

In this study, 48 pastırma samples collected from 6 different retailers were examined. It is concluded that lactic acid bacteria, Micrococcus and Staphylococcus were found to be dominant in the flora. From the microbiologic analyses, Micrococcus/Staphylococcus, lactic acid bacteria, yeast and mould counts were determined as 4.00-7.45 log CFU/g, 3.75-7.89 logCFU/g,

Keywords:

Pastırma, Nitrite, Nitrate, Micrococcus/Staphylococcus, Lactic Acid Bacteria, Pathogen Flora,

Turkish Journal of Veterinary and Animal Sciences-Cover

ISSN: 1300-0128
Yayın Aralığı: Yılda 6 Sayı
Yayıncı: TÜBİTAK

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