Effect of starter culture on growth of Staphylococcus aureus in sucuk

Kaban G., KAYA M.

FOOD CONTROL, cilt.17, sa.10, ss.797-801, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 10
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodcont.2005.05.003
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.797-801
  • Anahtar Kelimeler: Staphylococcus aureus, starter culture, sucuk (dry-fermented sausage), FERMENTED SAUSAGE, LISTERIA-MONOCYTOGENES, DRY SAUSAGE, SALAMI, MEAT, BEHAVIOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of starter cultures, starter A (Pediococcus acidilactici + Lactobacillus curvatus + Staphylococcus xylosus), starter B (Lactobacillus sakei + Staphylococcus carnosus) and ripening period on growth of S. aureus were investigated in sucuk (Turkish dry-fermented sausage) production. Sucuk batters were inoculated with S. aureus (10(6)/g). S. aureus, Micrococcus/Staphylococcus, lactic acid bacteria and Enterobacteriaceae counts were determined during ripening, and pH and a(w) were analyzed. Both starter cultures and ripening period had significant effects on the S. aureus, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae counts and pH value (P < 0.01). The numbers of S. aureus increased by 1 log on the 3rd day in the control group, whereas a reduction was observed during ripening period in sucuk with starter cultures. (c) 2005 Elsevier Ltd. All rights reserved.