Posgay, MiklósKapcsándi, ViktóriaHanczné Lakatos, Erika2022-01-262022-01-26http://hdl.handle.net/2437/328170The 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 0th, 7th and 14th day. The added dried sage had no effect on the tested microorganisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus.189-192enSausageSageAntimicrobial effectidegen nyelvű peer review publikációtudományterületek::élelmiszertudományok