Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days...

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Bibliographic Details
Published in:Food control 2004-12, Vol.15 (8), p.591-595
Main Authors: Aksu, M.İ, Kaya, M
Format: Article
Language:English
Subjects:
bacteria
fermented foods
food additives
food microbiology
fungi
ingredients
lactic acid bacteria
leaves
Meat product
Microbial flora
population density
powders
sausages
species diversity
starter cultures
sucuk
Sucuk (Turkish dry-fermented sausage)
Urtica dioica
Urtica dioica L. (stinging nettle)
yeasts
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Summary:The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days of ripening period. According to the results, both the level of Urtica dioica L. and ripening time had a significant effects on the total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae counts ( p
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2003.09.006