Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

KABAN G., KAYA M. D.

JOURNAL OF FOOD SCIENCE, cilt.73, sa.8, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 73 Sayı: 8
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1750-3841.2008.00906.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: L. plantarum, lactic acid bacteria, naturally fermented sausage, S. equorum, S. xylosus, sucuk, COAGULASE-NEGATIVE STAPHYLOCOCCI, SOPPRESSATA MOLISANA, DIFFERENT VARIETIES, MEAT FERMENTATION, STARTER CULTURES, DRY SAUSAGE, STRAINS, LACTOBACILLI, MICROCOCCI, DIVERSITY
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of the study was to identify lactic acid bacteria and Gram-positive catalase-positive cocci isolated from Turkish dry fermented sausage (sucuk) produced by 7 different manufacturers without using starter culture. A total of 129 isolates of lactic acid bacteria were identified phenotypically. Lactobacillus plantarum was the dominant species (45.7%) followed by L. curvatus (10.9%) and L. fermentum (9.3%). Pediococcus isolates were identified as P. pentosaceus and P. acidilactici. All the isolates of gram-positive and catalase-positive cocci (123 isolates) were classified as Staphylococcus except for 1 isolate assigned to Kocuria rosea. The species isolated most often were S. xylosus (41.5%) and S. saprophyticus (28.5%). Four isolates were identified as S. equorum (3.3%), 1 isolate was assigned to S. carnosus (0.8%).