Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, <i>Lactiplantibacillus plantarum</i> GM77, <i>Staphylococcus xylosus</i> GM92 or <i>L. plantarum</i> GM77 + <i>S. xylosus</i> GM92) isolated from s...

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Bibliographic Details
Main Authors: Ahmet Akköse, Şeyma Şişik Oğraş, Mükerrem Kaya, Güzin Kaban
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Fermentation
Subjects:
sausage
sucuk
sheep tail fat
<i>Lactiplantibacillus plantarum</i>
<i>Staphylococcus xylosus</i>
Online Access:https://www.mdpi.com/2311-5637/9/6/558

Internet

https://www.mdpi.com/2311-5637/9/6/558

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