Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Computer Networks and Communications,Hardware and Architecture,Software
Link
https://link.springer.com/content/pdf/10.1007/s42770-022-00708-2.pdf
Reference73 articles.
1. Erkmen O, Bozkurt H (2004) Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technol Biotechnol 42(1):63–69
2. Erginkaya Z, Yalanca İ, Ünal Turhan E (2019) Geleneksel et ürünlerindeki laktik asit bakterilerinin antibiyotik direnç profili. Pamukkale University J Eng Sci 25 (7):834–838
3. Kaban G, Kaya M (2008) Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk). J Food Sci 73(8):M385–M388
4. Drosinos EH, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I (2007) Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiol 24(3):260–270
5. Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, Kotzekidou P (2003) Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci 65(2):859–867
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