摘要：In this study, the use of commercial starter cultures were tested in the production of Turkish fermented sausage at plant scale and under controlled conditions. Control fermented sausage produced without starter culture and another fermented sausages produced with seven commercial starter cultures differently. In the seven critical points of production pH, titration acidity in terms of lactic acid, moisture content, water activity values and nitrosomyoglobin proportion analyses were done.
