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    Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes
    (TUBITAK, 2019) Fettahoğlu K.; Çinar K.; Kaya M.; Kaban G.
    The aim of this study was to determine the effects of different curing temperatures (4 °C or 10 °C) and agents (KNO 3 or NaNO 2 ) on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci (GCC + ) and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying different curing temperatures and agents. After production, GCC + isolated from pastırma were subjected to phenotypic and genotypic (16S rRNA sequencing) identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, a w and pH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcus vitulinus, while other isolates identified were S. equorum (n = 15), S. saprophyticus (n = 15), and S. xylosus (n = 12). All of the strains could grow at different salt concentrations (8% and 15%) and temperatures (4 °C, 10 °C, and 37 °C). Four strains of S. saprophyticus showed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curing temperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity in GCC + in terms of species. © TÜBİTAK
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    Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening
    (Blackwell Publishing Ltd, 2019) Kamiloğlu A.; Kaban G.; Kaya M.
    The aim of this study was to investigate the effects of autochthonous Lactobacillus plantarum strains (S50, S51, S72, S74, and S85) as starter cultures on growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) production. The counts of L. monocytogenes, lactic acid bacteria, and Enterobacteriaceae as well as pH value and moisture content were determined in sucuk during ripening period. L. monocytogenes, lactic acid bacteria, and pH value were significantly affected (p < 0.01) by both starter culture and ripening period. A slight increase in L. monocytogenes count was observed in the control group whereas a reduction was observed in samples produced with L. plantarum strains at the first day of fermentation. Although L. monocytogenes reduction in control group with spontaneous microbiota was 0.54 log cfu/g after 11 days of ripening, reductions of as high as 2.74 log cfu/g was observed in the presence of L. plantarum S50. Practical applications: In the current study, five different autochthonous Lactobacillus plantarum isolates were identified, the effects of these strains on the behavior of Listeria monocytogenes in Turkish fermented sausage (sucuk) were determined. To the best of our knowledge, this is the first report investigating the effects of autochthonous lactic acid bacteria strains on behavior of L. monocytogenes in sucuk fermentation. As starter culture autochthonous lactic acid bacteria can be more competitive than commercial types. Our findings reveal the importance of the use of these autochthonous L. plantarum strains causes rapid pH drop to inhibit L. monocytogenes growth during sucuk fermentation. And also L. plantarum S50 strain may be more suitable for use as bioprotective culture or starter culture compared to other strains. © 2019 Wiley Periodicals, Inc.