Open AccessAntimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage
Author(s) -
Miklós Posgay,
Viktória Kapcsándi,
Erika Lakatos
Publication year - 2021
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/1/8708
Subject(s) - sage , enterococcus faecium , salvia officinalis , antimicrobial , food science , staphylococcus aureus , salmonella , microbiology and biotechnology , biology , antibiotics , bacteria , physics , genetics , nuclear physics
The 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.