1[1]Acton JC, Norris EL, Dick RL. Utilization of various carbohydrates in fermented sausages. J.Food Sci. 1977. 42:174～178
2[2]Beuchat LR and Golden DA. Antimicrobials occuring naturally in foods. Food Technology. 1989. 134～142
3[3]Montel MC, Talon R, Berdageue JL, et al. Effects of starter cultures on the biochemical characteristics of French dry sausages. Meat Sci. 1993. 35:229～240
4[4]Raccach M and Barker RC. Formation of hydrogen peroxide by meat starter cultures. J.Food Protect. 1978. 41:798～799
5[5]Ceylan E and Fung DYC. Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici during low-temperature fermentation of turkish dry sausage(sucuk). J Food Sci. 2000. 65:876～879
