Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Öz E., Kabil E., Kaban G., Kaya M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, sa.9, 2018 (SCI-Expanded, Scopus)

Özet

The possibility of using Pediococcus acidilactici S147 as a starter culture in heat-treated sucuk production has been investigated in the research. P. acidilactici S147 showed a good growth during fermentation and caused a rapid pH drop. In the starter culture group, a decrease in lactic acid bacteria count was determined by about 1 log unit during the heat treatment. In Microccoccus/Staphylococcus count, less reduction was observed during the heat treatment than the lactic acid bacteria count. In the final product, moisture content was 50.54 +/- 0.62% in the control group and 48.53 +/- 0.67% in the group with starter culture. However, it was determined that P. acidilactici S147 has a significant effect only on 4 of the total 66 volatile compounds identified in the heat-treated sucuk. P. acidilactici S147 strain used in the production showed the desired decrease in pH and a limited effect on the volatile compounds.