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Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk) |
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| Authors: | Güzin Kaban Selen Sallan Kübra Çinar Topçu Bilge Sayın Börekçi Mükerrem Kaya |
| Affiliation: | 1. Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
Contribution: Methodology (equal), Validation (equal), Writing - review & editing (equal);2. Department of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylul University, 10200 Bandirma, Balıkesir, Turkey Contribution: Formal analysis (equal), Writing - original draft (equal);3. Department of Food Processing, Aydıntepe Vocational School, Bayburt University, 69500 Bayburt, Turkey Contribution: Formal analysis (equal);4. Department of Food Engineering, Faculty of Engineering, Ardahan University, 75000 Ardahan, Turkey Contribution: Formal analysis (equal);5. Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey |
| Abstract: | 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 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 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. |
| Keywords: | Colour Lactobacillus sakei Pediococcus pentosaceus Staphylococcus carnosus sucuk TBARS volatile compounds |
