Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage

A tétel rövid nézete
dc.contributor.authorPosgay, Miklós
dc.contributor.authorKapcsándi, Viktória
dc.contributor.authorHanczné Lakatos, Erika
dc.date.accessioned2021-06-28T11:02:35Z
dc.date.available2021-06-28T11:02:35Z
dc.date.issued2021-06-01
dc.description.abstractThe purpose of this study was to evaluate the microbial effect of dried sage ( Salvia officinalis L.) on the traditional Hungarian sausage. We added 0.5, 1, 1.5, and 2 w/w% of sage to the sausages and tested them on the 0 th , 7 th and 14 th day. The added dried sage had no effect on the tested microorganisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus .en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 1 (2021) , 189-192
dc.identifier.doihttps://doi.org/10.34101/actaagrar/1/8708
dc.identifier.issn2416-1640
dc.identifier.issue1
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/317227en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/8708
dc.rights.accessOpen Access
dc.rights.ownerby the Author(s)
dc.subjectsausageen
dc.subjectsageen
dc.subjectantimicrobial effecten
dc.titleAntimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausageen
dc.typefolyóiratcikkhu
dc.typearticleen
Fájlok
Eredeti köteg (ORIGINAL bundle)
Megjelenítve 1 - 1 (Összesen 1)
Nincs kép
Név:
pdf
Méret:
268.37 KB
Formátum:
Adobe Portable Document Format
Letöltés
Gyűjtemények
Acta Agraria Debreceniensis (DE-journals)