The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product

Authors : Muhammet İrfan AKSU, Mükerrem KAYA

Pages : 847-854

View : 22 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The effects of three different starter preparations insert ignore into journalissuearticles values(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, KNO3, 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 insert ignore into journalissuearticles values(
Keywords : Pastırma, Staphylococcus xylosus Lactobacillus sakei, Lactobocillus pentosus, Nitrite, Nitrate