The behavior of Listeria monocytogenes in sucuks produced with different lactic starter cultures

Kaya M., GOKALP H.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, sa.6, ss.1113-1120, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 6
  • Basım Tarihi: 2004
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.1113-1120
  • Anahtar Kelimeler: L. monocytogenes, sucuk (Turkish dry fermented sausage), lactic starter cultures, pH, a(w), GROWTH, INHIBITION, MEAT
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the growth and viability status of Listeria monocytogenes were investigated during the ripening and storage period of sucuk (Turkish dry fermented sausage) produced using different lactic acid bacteria (Lactobacillus plantarum Lb 8 and L. plantarum Lb 75, Pediococcus acidilactici Lb 626, P. pentosaceus Lb 1010, L. sakei 706 and L. sakei 706-B). The initial inoculum of L. monocytogenes into sucuk dough was 10(4) cfu/g.