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THE EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION

Year 2017, Volume: 42 Issue: 6, 787 - 798, 15.12.2017

Abstract

The aim of this study, the
effect of addition to mushroom into sucuk 
at different concentrations (0, 0.5, 1 and 2%) on microbiological
quality and biogenic amine formation were investigated at different ripening
periods (0, 3, 6, 9 and 12 days). Tryptamine and phenylethylamine were found
11.42 and 42.96 mg/kg beginning of ripening time, respectively. Both mushroom
concentration and ripening period had significant (
P <0.01) effect on lactic acid bacteria (LAB), Micrococcus and Staphylococcus counts and pH. The Enterobacteriaceae, yeast and mould counts were found to be under
the detectable level (<log 2.0 cfu/g) after the 3
rd
day of ripening period. The pH
value was determined as 5.82 at the beginning of ripening time and decreased to
4.82 at the end of ripening (12 days). These results suggest that mushroom can
be used as a natural functional ingredient to improve taste and flavor as well
as shelf-life stability of sucuk.

References

  • Aksu, M.İ., Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15, 591-595. doi:10.1016/j.foodcont.2003.09.006
  • Ansorena, D., Montel, M.C., Rokka, M., Talon, R., Eerola, S., Rizzo, A. (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Sci, 61, 141–147.
  • AOAC. (1997). Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC.
  • Ayhan, K., Kolsarıcı, N., Alsancak-Özkan, G. (1999). The effects of a starter culture on the formation of biogenic amines in Turkish Soudjoucks. Meat Sci, 53, 183–188.
  • Barros, L., Calhelha, R.C., Vaz, JA., Ferreira, I.C.F.R., Baptista, P., Estevinho, L.M. (2007). Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. Eur Food Res Techno, 225,151–156. doi:10.1007/s00217-006-0394-x
  • Bobek, P., Ozdyn, L., Kuniak, L. (1995). The effect of oyster (Pleurotus ostreatus) its ethanolic extracts and extraction residues on cholesterol levels in serum lipoproteins and liver of rat. Hypocholesterolemic and anti-atherogenic effect of oyster mushroom (Pleurotus ostreatus) in rabbit. Nahrung, 39, 98–99.
  • Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., Vidal-Carou, MC. (2001). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. I Journal of Food Microbiol, 66, 185–189.
  • Breene, W. (1990). Nutritional and medicinal value of speciality mushrooms. J of Food Protec, 53, 883–894.
  • Brink, B., Damink, C., Joosten, H.M.J.L., Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. I Journal of Food Microbiol, 11, 73-84.
  • Chang, S.T. (1991). Cultivated mushrooms. Handbook of applied mycology (Vol. 3). Marcel Dekker. New York, USA, 240 p.
  • Coloretti, F., Chiavari, C., Armaforte, E., Carri, S., Castagnetti, G.B. (2008). Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami. J Agri Food Chem, 56, 11238–11244. doi: 10.1021/jf802002z
  • Cook, N.C., Samman, S. (1996). Flavonoids-chemistry, metabolism, cardioprotective effects and dietary sources. J of Nutrit Biochem, 7, 66–76.
  • Durlu-Özkaya, F., Ayhan, K., Vural, N. (2001). Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci, 58, 163–166.
  • Eerola, S., Hinkkanene, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. J of AOAC Inter, 76, 575–578.
  • Erkkılä, S. (2001). Bioprotective and probiotic meat starter cultures for the fermentation of dry sausages. PhD. Dissertation. Department of Food Technology. University of Helsinki. Filland. 210 p.
  • Gao, Y.H., Tang, W.B., Gao, H., Chan, E., Lan, J., Li, X.T. (2005) Antimicrobial activity of the medicinal mushroom Ganoderma. Food Rev Inter, 21, 211–229. http://dx.doi.org/10.1081/FRI-200051893
  • Gençcelep, H., Kaban, G., Kaya, M. (2007). Effects of starter cultures and nitrite levels on formation of biogenic amines in Sucuk. Meat Sci, 77, 424–430. doi:10.1016/j.meatsci.2007.04.018
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. (1999). Engineering of Meat Products Processing (3rd Press) (Turkish). Atatürk Univ. Publ. No: 786. Faculty of Agric. No: 320. Erzurum. 439 p.
  • Gökalp, H.Y., Ockerman, H.W. (1985). Turkish-type fermented sausage (soudjouk) manufactured by adding different starter culture and using different ripening temperatures. Fleischwirtschaft, 65, 1235–1240.
  • Gökalp, H.Y., Yetim, H., Kaya, M., Ockerman, HW. (1988). Saprophytic and pathogenic bacteria levels in turkish soudjoucks manufactured in Erzurum, Turkey. J of Food Protec, 51, 121–125.
  • Halasz, A., Barath, A., Simon-Sarkadi, L., Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trend in Food Sci and Tech, 5, 42-49.
  • Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A., Vidal-Carou, M.C. (1997). Biogenic amine and polyamine contents in meat meat products. J of Agri Food Chem, 45, 2098–2102.
  • Hirasawa, M., Shouji, N., Neta, T., Fukushima, K., Takada, K. (1999). Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing. (Shiitake, an edible mushroom). I Jour of Antimic Agent, 11, 151–157.
  • Kaban, G., Kaya, M. (2006). Effect on starter culture on growth of Staphylococcus aureus in sucuk. Food Control, 17, 797-801. doi:10.1016/j.foodcont.2005.05.003
  • Kandaswami, C., Middleton, E. (1997). Flavonoids as antioxidants. In F. Shahidi (Ed.). Natural antioxidants. Chemistry, health effects and practical applications. 174–194. Champaign, IL: AOCS Press.
  • Kaya, M. (1993). Effects of the use of different nitrite levels and starter cultures on the growth of Listeria monocytogenes during the manufacture technology of sucuk and other some qualitative characteristics of sucuk. PhD Thesis, (Turkish). Ataturk Univ. Graduate Institute of Science. Erzurum, Turkey.114s.
  • Kaya, M., Gareis, M., Kofoth, C. (1998). Verhalten von Escherichia coli O157:H7 in turkischer Rohwurst. Mittbl. Bundesanst. Fleischforsch. Kulmbach. 142, 506–519.
  • Kaya, M., Gökalp, H.Y. (2004). The behavior of L. monocytogenes in the sucuks produced with different lactic starter cultures. T J of Vet and Ani Sci, 28, 1113–1120.
  • Kim, S., Fung, D.Y.C. (2004). Antibacterial effect of water-soluble arrowroot ( Puerariae radix) tea extracts on foodborne pathogens in ground beef and mushroom soup. J of Food Protec, 67, 1953–1956. doi: http://dx.doi.org/10.4315/0362-028X-67.9.1953
  • Kurt, Ş., Zorba, Ö. (2009). The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of ‘‘sucuk”–A Turkish dry fermented sausage. Meat Sci, 82, 179–184. doi:10.1016/j.meatsci.2009.01.008
  • Latorre-Moratalla, ML., Veciana-Nogue´s, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Laukova, A., Talon, R., Vidal-Carou, M.C. (2008). Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem, 107, 912–921. doi:10.1016/j.foodchem.2007.08.046
  • Lee, S.J., Yeo, W.H., Yun, B.S., Yoo, I.D. (1999). Isolation and sequence analysis of new peptaibol, boletusin, from Boletus spp. J of Pep Sci, 5, 374–378. Lücke, F.K. (1994). Fermented meat products. Food Res Inter, 27, 299–307.
  • Maijala, R., Eerola, H.S., Aho, A.M., Hirn, A.J. (1993). The effects of GDL-induced pH decrease on the formation of biogenic amines in meat. J of Food Protec, 56, 125–129.
  • Manzi, P., Gambelli, L., Marconi, S., Vivanti, V., Pizzoferrato, L. (1999). Nutrients in edible mushrooms: an interspecies comparitive study. Food Chem, 65, 477–482.
  • Martuscelli, M., Crudele, MA., Gardini, F., Suzzi, G. (2000). Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages. Letters in App Microbiol, 31, 228–232.
  • Ruiz-Capillas, C., Jımenez-Colmenero, F. (2004). Biogenic amines in meat and meat products. Cri Rev in Food Sci and Nut, 44, 489–599. http://dx.doi.org/10.1080/ 10408690490489341
  • Sahu, S.C., Green, S. (1997). Food antioxidants: their dual role in carcinogenesis. In S. Baskin & H. Salem (Eds.), Oxidants, antioxidants and free radicals. Taylor & Francis. Washington,USA, 330 p.
  • Santos, M.H.S. (1996). Biogenic amines: Their importance in foods. I Journal of Food Microbiol, 29, 213–231.
  • Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research Inter, 29, 675–690.
  • SPSS, (1996). SPSS for Windows Release 10.01. SPSS Inc.
  • Suzzi, G., Gardini, F. (2003). Biogenic amines in dry-fermented sausages: A review. I Journal of Food Microbiol, 88, 41–54. doi:10.1016/S0168-1605(03)00080-1
  • Taucmann, F. (1987). Methoden der chemischen analytik von fleisch und fleischwaren bundensanstalt für fleischgforschung. 80s, Klumbach.
  • Uppuluri, V.M., Akella, V.S.S., Satyanarayana, K.V.S., Anita, M., Wenkui, L., Richard, B.V.B. (2006). Chemical and analytical screening of some edible mushrooms. Food Chem, 95, 58–64. doi:10.1016/j.foodchem.2004.12.018

SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ

Year 2017, Volume: 42 Issue: 6, 787 - 798, 15.12.2017

Abstract

Bu çalışmanın amacı, sucuk
üretimine farklı oranlardaki (%0, 0.5, 1 ve 2) mantar (
Agaricus bisporus) ilavesinin, sucuğun olgunlaşma dönemlerinde (0.,
3., 6., 9. ve 12. gün) mikrobiyolojik kalitesi ve biyojenik amin oluşumu
üzerine etkisini belirlemektir. Triptamin ve feniletilamin olgunlaşma
başlangıcında sırasıyla 11.42 ve 42.96 mg/kg bulunmuştur. Hem mantar
konsantrasyonu hem de olgunlaşma süresi, laktik asit bakterileri,
Micrococcus ve Staphylococcus sayıları ve pH üzerinde önemli (P <0.01) etkiye sahiptir. Olgunlaşma
döneminin 3. gününden sonra
Enterobacteriaceae,
maya ve küf sayıları tespit edilebilir seviyenin altında (<log 2.0 cfu / g)
bulunmuştur. Olgunlaşma başlangıcında pH değeri 5.82 olup, olgunlaşmanın
sonunda 4.82'ye düşmüştür (12. gün). Bu sonuçlar, mantarın tat ve lezzeti
iyileştirmek için doğal bir bileşen olarak kullanılabileceğini ve ayrıca
sucuğun raf ömrü stabilitesini artırabileceğini göstermektedir.

References

  • Aksu, M.İ., Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15, 591-595. doi:10.1016/j.foodcont.2003.09.006
  • Ansorena, D., Montel, M.C., Rokka, M., Talon, R., Eerola, S., Rizzo, A. (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Sci, 61, 141–147.
  • AOAC. (1997). Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC.
  • Ayhan, K., Kolsarıcı, N., Alsancak-Özkan, G. (1999). The effects of a starter culture on the formation of biogenic amines in Turkish Soudjoucks. Meat Sci, 53, 183–188.
  • Barros, L., Calhelha, R.C., Vaz, JA., Ferreira, I.C.F.R., Baptista, P., Estevinho, L.M. (2007). Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. Eur Food Res Techno, 225,151–156. doi:10.1007/s00217-006-0394-x
  • Bobek, P., Ozdyn, L., Kuniak, L. (1995). The effect of oyster (Pleurotus ostreatus) its ethanolic extracts and extraction residues on cholesterol levels in serum lipoproteins and liver of rat. Hypocholesterolemic and anti-atherogenic effect of oyster mushroom (Pleurotus ostreatus) in rabbit. Nahrung, 39, 98–99.
  • Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., Vidal-Carou, MC. (2001). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. I Journal of Food Microbiol, 66, 185–189.
  • Breene, W. (1990). Nutritional and medicinal value of speciality mushrooms. J of Food Protec, 53, 883–894.
  • Brink, B., Damink, C., Joosten, H.M.J.L., Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. I Journal of Food Microbiol, 11, 73-84.
  • Chang, S.T. (1991). Cultivated mushrooms. Handbook of applied mycology (Vol. 3). Marcel Dekker. New York, USA, 240 p.
  • Coloretti, F., Chiavari, C., Armaforte, E., Carri, S., Castagnetti, G.B. (2008). Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami. J Agri Food Chem, 56, 11238–11244. doi: 10.1021/jf802002z
  • Cook, N.C., Samman, S. (1996). Flavonoids-chemistry, metabolism, cardioprotective effects and dietary sources. J of Nutrit Biochem, 7, 66–76.
  • Durlu-Özkaya, F., Ayhan, K., Vural, N. (2001). Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci, 58, 163–166.
  • Eerola, S., Hinkkanene, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. J of AOAC Inter, 76, 575–578.
  • Erkkılä, S. (2001). Bioprotective and probiotic meat starter cultures for the fermentation of dry sausages. PhD. Dissertation. Department of Food Technology. University of Helsinki. Filland. 210 p.
  • Gao, Y.H., Tang, W.B., Gao, H., Chan, E., Lan, J., Li, X.T. (2005) Antimicrobial activity of the medicinal mushroom Ganoderma. Food Rev Inter, 21, 211–229. http://dx.doi.org/10.1081/FRI-200051893
  • Gençcelep, H., Kaban, G., Kaya, M. (2007). Effects of starter cultures and nitrite levels on formation of biogenic amines in Sucuk. Meat Sci, 77, 424–430. doi:10.1016/j.meatsci.2007.04.018
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. (1999). Engineering of Meat Products Processing (3rd Press) (Turkish). Atatürk Univ. Publ. No: 786. Faculty of Agric. No: 320. Erzurum. 439 p.
  • Gökalp, H.Y., Ockerman, H.W. (1985). Turkish-type fermented sausage (soudjouk) manufactured by adding different starter culture and using different ripening temperatures. Fleischwirtschaft, 65, 1235–1240.
  • Gökalp, H.Y., Yetim, H., Kaya, M., Ockerman, HW. (1988). Saprophytic and pathogenic bacteria levels in turkish soudjoucks manufactured in Erzurum, Turkey. J of Food Protec, 51, 121–125.
  • Halasz, A., Barath, A., Simon-Sarkadi, L., Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trend in Food Sci and Tech, 5, 42-49.
  • Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A., Vidal-Carou, M.C. (1997). Biogenic amine and polyamine contents in meat meat products. J of Agri Food Chem, 45, 2098–2102.
  • Hirasawa, M., Shouji, N., Neta, T., Fukushima, K., Takada, K. (1999). Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing. (Shiitake, an edible mushroom). I Jour of Antimic Agent, 11, 151–157.
  • Kaban, G., Kaya, M. (2006). Effect on starter culture on growth of Staphylococcus aureus in sucuk. Food Control, 17, 797-801. doi:10.1016/j.foodcont.2005.05.003
  • Kandaswami, C., Middleton, E. (1997). Flavonoids as antioxidants. In F. Shahidi (Ed.). Natural antioxidants. Chemistry, health effects and practical applications. 174–194. Champaign, IL: AOCS Press.
  • Kaya, M. (1993). Effects of the use of different nitrite levels and starter cultures on the growth of Listeria monocytogenes during the manufacture technology of sucuk and other some qualitative characteristics of sucuk. PhD Thesis, (Turkish). Ataturk Univ. Graduate Institute of Science. Erzurum, Turkey.114s.
  • Kaya, M., Gareis, M., Kofoth, C. (1998). Verhalten von Escherichia coli O157:H7 in turkischer Rohwurst. Mittbl. Bundesanst. Fleischforsch. Kulmbach. 142, 506–519.
  • Kaya, M., Gökalp, H.Y. (2004). The behavior of L. monocytogenes in the sucuks produced with different lactic starter cultures. T J of Vet and Ani Sci, 28, 1113–1120.
  • Kim, S., Fung, D.Y.C. (2004). Antibacterial effect of water-soluble arrowroot ( Puerariae radix) tea extracts on foodborne pathogens in ground beef and mushroom soup. J of Food Protec, 67, 1953–1956. doi: http://dx.doi.org/10.4315/0362-028X-67.9.1953
  • Kurt, Ş., Zorba, Ö. (2009). The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of ‘‘sucuk”–A Turkish dry fermented sausage. Meat Sci, 82, 179–184. doi:10.1016/j.meatsci.2009.01.008
  • Latorre-Moratalla, ML., Veciana-Nogue´s, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Laukova, A., Talon, R., Vidal-Carou, M.C. (2008). Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem, 107, 912–921. doi:10.1016/j.foodchem.2007.08.046
  • Lee, S.J., Yeo, W.H., Yun, B.S., Yoo, I.D. (1999). Isolation and sequence analysis of new peptaibol, boletusin, from Boletus spp. J of Pep Sci, 5, 374–378. Lücke, F.K. (1994). Fermented meat products. Food Res Inter, 27, 299–307.
  • Maijala, R., Eerola, H.S., Aho, A.M., Hirn, A.J. (1993). The effects of GDL-induced pH decrease on the formation of biogenic amines in meat. J of Food Protec, 56, 125–129.
  • Manzi, P., Gambelli, L., Marconi, S., Vivanti, V., Pizzoferrato, L. (1999). Nutrients in edible mushrooms: an interspecies comparitive study. Food Chem, 65, 477–482.
  • Martuscelli, M., Crudele, MA., Gardini, F., Suzzi, G. (2000). Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages. Letters in App Microbiol, 31, 228–232.
  • Ruiz-Capillas, C., Jımenez-Colmenero, F. (2004). Biogenic amines in meat and meat products. Cri Rev in Food Sci and Nut, 44, 489–599. http://dx.doi.org/10.1080/ 10408690490489341
  • Sahu, S.C., Green, S. (1997). Food antioxidants: their dual role in carcinogenesis. In S. Baskin & H. Salem (Eds.), Oxidants, antioxidants and free radicals. Taylor & Francis. Washington,USA, 330 p.
  • Santos, M.H.S. (1996). Biogenic amines: Their importance in foods. I Journal of Food Microbiol, 29, 213–231.
  • Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research Inter, 29, 675–690.
  • SPSS, (1996). SPSS for Windows Release 10.01. SPSS Inc.
  • Suzzi, G., Gardini, F. (2003). Biogenic amines in dry-fermented sausages: A review. I Journal of Food Microbiol, 88, 41–54. doi:10.1016/S0168-1605(03)00080-1
  • Taucmann, F. (1987). Methoden der chemischen analytik von fleisch und fleischwaren bundensanstalt für fleischgforschung. 80s, Klumbach.
  • Uppuluri, V.M., Akella, V.S.S., Satyanarayana, K.V.S., Anita, M., Wenkui, L., Richard, B.V.B. (2006). Chemical and analytical screening of some edible mushrooms. Food Chem, 95, 58–64. doi:10.1016/j.foodchem.2004.12.018
There are 43 citations in total.

Details

Other ID GD17039
Journal Section Articles
Authors

Hüseyin Gençcelep

Ömer Zorba This is me

Publication Date December 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 6

Cite

APA Gençcelep, H., & Zorba, Ö. (2017). SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. Gıda, 42(6), 787-798.
AMA Gençcelep H, Zorba Ö. SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. The Journal of Food. December 2017;42(6):787-798.
Chicago Gençcelep, Hüseyin, and Ömer Zorba. “SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ”. Gıda 42, no. 6 (December 2017): 787-98.
EndNote Gençcelep H, Zorba Ö (December 1, 2017) SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. Gıda 42 6 787–798.
IEEE H. Gençcelep and Ö. Zorba, “SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ”, The Journal of Food, vol. 42, no. 6, pp. 787–798, 2017.
ISNAD Gençcelep, Hüseyin - Zorba, Ömer. “SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ”. Gıda 42/6 (December 2017), 787-798.
JAMA Gençcelep H, Zorba Ö. SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. The Journal of Food. 2017;42:787–798.
MLA Gençcelep, Hüseyin and Ömer Zorba. “SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ”. Gıda, vol. 42, no. 6, 2017, pp. 787-98.
Vancouver Gençcelep H, Zorba Ö. SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. The Journal of Food. 2017;42(6):787-98.

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