Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk) were evaluated during ripening and storage periods. Sucuk formulations were produced without (control) and with three different starter culture combinations; i) <em>Staphylococcus carnosus&l...

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Bibliographic Details
Main Authors:	Enver Baris Bingol, Gurhan Ciftcioglu, Funda Yilmaz Eker, Hasret Yardibi, Osman Yesil, Gulay Merve Bayrakal, Gulcan Demirel
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2014-11-01
Series:	Italian Journal of Animal Science
Subjects:	Dry fermented sausage, Starter culture, Staphylococcus carnosus, Pediococcus pentosaceus, Lactobacillus sakei
Online Access:	http://www.aspajournal.it/index.php/ijas/article/view/3422

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