Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage.

ABSTRACT: The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens (Pseudomonas fluorescens, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria mon

SUBMITTER: Usan E 

PROVIDER: S-EPMC8310405 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature