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Determination of starter culture properties of lactic acid bacteria isolated from cheese
In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, API and FTIR spectroscopy ...
Geleneksel bir gıda olarak ilkme yoğurdunun mikrobiyolojik ve kimyasal özellikleri
(Çukurova Üniversitesi, 2014)
İlkme yoğurdu Denizli’nin Acıpayam ilçesinde eskiden beri yapılan, günümüzde kolay fabrikasyon üretimi tercihleri nedeniyle unutulmaya yüz tutan geleneksel bir üründür. İlkme yoğurdu küpeç denilen toprak kaba süt, yoğurt ...
Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
(Kafkas Üniversitesi, 2016)
Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ...
Occurrence of aflatoxin B1, total aflatoxin and ochratoxin a in bulgur commercialized in Turkey
Mycotoxins are important fungal toxic secondary metabolites with regards to food safety. They are formed during cereal growth or in post-harvest storage and they may not be completely removed during food processing operations. ...