Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)

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dc.contributor.authorArdic, Mustafa
dc.contributor.authorGuner, Ahmet
dc.contributor.authorTelli, Nihat
dc.date.accessioned2020-03-26T18:25:13Z
dc.date.available2020-03-26T18:25:13Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate were investigated during ripening period of sausage. For this purpose, fermented dry sausages (sucuk) containing 0.3% disodium dihydrogen pyrophosphate (Group A), 0.3% sodium tripolyphosphate (Group B) and control group were manufactured. It was not determined any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate application on the pH value, Enterobacteriaceae, coagulase positive staphylococci and lactobacilli. On the other hand, the total aerobic mesophilic counts increased rapidly in Group A and B and found important (p<0.05) at the second day of fermentation. There was important effect of disodium dihydrogen pyrophosphate application (p<0.05) on the Micrococcus/Staphylococcus at the first day of fermentation. Enterobacter sakazakii and Enterobacter cloacae were found dominant species in each group and 48 of the 96 isolates was identified as E. sakazakii. Isolation rates of E. sakazakii in control group, Group A and B were determined as 39,39, 48.73 and 61.76%, respectively, In conclusion, it could be said that any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate on the microbiological quality of sucuk have not been determined.en_US
dc.identifier.doi10.3923/javaa.2012.1805.1811en_US
dc.identifier.endpage1811en_US
dc.identifier.issn1680-5593en_US
dc.identifier.issn1993-601Xen_US
dc.identifier.issue11en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1805en_US
dc.identifier.urihttps://dx.doi.org/10.3923/javaa.2012.1805.1811
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27976
dc.identifier.volume11en_US
dc.identifier.wosWOS:000305741200009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMEDWELL ONLINEen_US
dc.relation.ispartofJOURNAL OF ANIMAL AND VETERINARY ADVANCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSucuken_US
dc.subjectsausageen_US
dc.subjectdisodium dihydrogen pyrophosphateen_US
dc.subjectsodium tripolyphosphateen_US
dc.subjectmicrobiological qualityen_US
dc.subjectEnterobacteriaceae sp.en_US
dc.titleEffects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)en_US
dc.typeArticleen_US

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