TY  - JOUR
T1  - Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and <I>Enterobacteriaceae</I> Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)
AU - Ardic, Mustafa AU - Telli, Nihat AU - Guner, Ahmet 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 11
SP  - 1805
EP  - 1811
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.1805.1811
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.1805.1811
KW  - microbiological quality
KW  -sausage
KW  -disodium dihydrogen pyrophosphate
KW  -Enterobacteriaceae sp.
KW  -sodium tripolyphosphate
KW  -Sucuk
AB  - The 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&lt;0.05) at the second day of fermentation. There was important effect of disodium dihydrogen pyrophosphate application (p&lt;0.05) on the Micrococcus/Staphylococcus at the first day of fermentation. <I>Enterobacter sakazakii</I> and <I>Enterobacter cloacae</I> were found dominant species in each group and 48 of the 96 isolates was identified as <I>E</I>. <I>sakazakii</I>. Isolation rates of <I>E</I>. <I>sakazakii</I> 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.
ER  -