Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
Özet
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10(8)-10(9) cfu g(-1) during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10(6) cfu g(-1) during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
Anahtar kelimeler
Atıf için künye
Kaban, G., Sallan, S., Topcu, K. C., Borekci, B. S., & Kaya, M. (2022). Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 57(7), 4392–4399. https://doi.org/10.1111/ijfs.15770
BibTeX
@article{kaban2022-271406,
author = {Kaban, Güzin and Sallan, Selen and Topcu, Kubra Cinar and Borekci, Bilge Sayin and Kaya, Mükerrem},
title = {Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)},
journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
year = {2022},
volume = {57},
number = {7},
pages = {4392--4399},
issn = {0950-5423},
doi = {10.1111/ijfs.15770},
url = {https://akademik.atauni.edu.tr/yayinlar/271406-assessment-of-technological-attributes-of-autochthonous-starter-cultures-in}
}