Article 2025 · 3 citations

Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures

Kaya, Mukerrem, Sayin, Bilge, Topcu, Kubra Cinar, Karadayi, Mehmet, Kamiloglu, Aybike, Gulluce, Medine, Kaban, Guzin

Abstract

This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.

Keywords

lactic acid bacteria coagulase-negative staphylococci sucuk dry fermented sausage genetic identification antagonistic activity antibiotic resistance CATALASE-POSITIVE COCCI DRY-FERMENTED SAUSAGE LACTOBACILLUS-PLANTARUM QUALITY CHARACTERISTICS MICROCOCCACEAE STRAINS IDENTIFICATION RESISTANCE SAFETY GENES PCR

WoS Categories

Food Science & Technology

Citation

Journal: FOODS
Year: 2025
Volume: 14
Issue: 20
eISSN: 2304-8158
DOI: 10.3390/foods14203495
WoS UID: WOS:001602287700001

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