Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produ...

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Detalles Bibliográficos
Autores principales: Ozturk, Ismet, Sagdic, Osman, Yetim, Hasan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115003/
https://www.ncbi.nlm.nih.gov/pubmed/33987543
http://dx.doi.org/10.5851/kosfa.2020.e89

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115003/
https://www.ncbi.nlm.nih.gov/pubmed/33987543
http://dx.doi.org/10.5851/kosfa.2020.e89

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