General description of microbiota of sausage products produced in the Azerbaijan

Authors

  • Азада Айдын кызы Рзаева Institute of Microbiology of the NAS of Azerbaijan, Baku 103 M. Mushfig str., Baku, Azerbaijan, Az1004, Azerbaijan
  • Матанат Салман кызы Новрузова Institute of Microbiology of the NAS of Azerbaijan, Baku 103 M. Mushfig str., Baku, Azerbaijan, Az1004, Azerbaijan

DOI:

https://doi.org/10.15587/2313-8416.2015.52006

Keywords:

raw materials, manufacturing processes, sausage products, fungi, bacteria, spoilage, mycotoxin

Abstract

As a result of conducted studies it is found that sausage products is characterized as one of the habitats of microorganisms and in the formation of the microbiota as a whole involved 34 species of bacteria and fungi 10. It has been shown that among these microorganisms are quite a few types of microorganisms that cause spoilage of products investigated and enrich their toxic metabolites

Author Biographies

Азада Айдын кызы Рзаева, Institute of Microbiology of the NAS of Azerbaijan, Baku 103 M. Mushfig str., Baku, Azerbaijan, Az1004

Dissertator

Матанат Салман кызы Новрузова, Institute of Microbiology of the NAS of Azerbaijan, Baku 103 M. Mushfig str., Baku, Azerbaijan, Az1004

Doctor of Philosophy on Biology, guiding researcher

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Published

2015-10-29

Issue

Vol. 10 No. 6 (15) (2015)

Section

Biological sciences

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Copyright (c) 2015 Азада Айдын кызы Рзаева, Матанат Салман кызы Новрузова

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