Posgay, MiklósKapcsándi, ViktóriaHanczné Lakatos, Erika2021-06-282021-06-282021-06-01Acta Agraria Debreceniensis, No. 1 (2021) , 189-1922416-1640https://hdl.handle.net/2437/317227The 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 .application/pdfsausagesageantimicrobial effectfolyóiratcikkOpen Accessby the Author(s)https://doi.org/10.34101/actaagrar/1/8708Acta Agraria Debreceniensis1Acta agrar. Debr.