Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk

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dc.authorid0000-0002-3715-8739
dc.authorid0000-0001-6720-7231
dc.authorid0000-0001-6340-828X
dc.contributor.authorKaya, Mukerrem
dc.contributor.authorSayin, Bilge
dc.contributor.authorCinar Topcu, Kubra
dc.contributor.authorKaban, Guzin
dc.date.accessioned2026-02-28T12:18:15Z
dc.date.available2026-02-28T12:18:15Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThis study aimed to evaluate the impact of autochthonous strains (Pediococcus pentosaceus 128b, Latilactobacillus sakei S15, Lactiplantibacillus plantarum S91, L. plantarum S24 and Staphylococcus carnosus G109) used as mono and mixed starter cultures on the quality attributes of traditionally produced sucuk, a Turkish dry fermented sausage, in a local small-scale facility. At the end of ripening, samples underwent comprehensive microbiological and physicochemical analyses. The use of autochthonous starter cultures (ASC) showed no statistically significant influence on thiobarbituric acid-reactive substances and water activity value. Lower pH values were observed in groups with autochthonous lactic acid bacteria strains (ALABS) compared to the control group. However, ALABS inhibited Micrococcus/Staphylococcus growth by rapidly lowering the pH, except in the groups with S. carnosus G109. The use of ASC led to an increase in the L* values of sucuk samples, except monoculture L. plantarum S91. The correlation heat map illustrating the relationships between the starter cultures and volatile compounds revealed that all groups containing L. plantarum S91 exhibit a volatile compound profile different from other single or mixed cultures. According to the results of the principal component analysis performed to determine the relationship between the chemical groups of the starter cultures and volatile compounds, the groups containing L. plantarum S91 differed from the other groups and showed positive correlations with phenols, furans, acids, terpenes, aromatic hydrocarbons, ketones, nitrogenous compounds, esters, and aliphatic hydrocarbons.
dc.description.sponsorshipRepublic of Trkiye Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policy [TAGEM/13/AR-GE/7]
dc.description.sponsorshipThis study was supported by Republic of Turkiye Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policy (Project number: TAGEM/13/AR-GE/7).
dc.identifier.doi10.3390/fermentation11120672
dc.identifier.issn2311-5637
dc.identifier.issue12
dc.identifier.scopus2-s2.0-105025903496
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/fermentation11120672
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6191
dc.identifier.volume11
dc.identifier.wosWOS:001647187400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectfermented sausage
dc.subjectlactic acid bacteria
dc.subjectStaphylococcus
dc.subjectvolatile compounds
dc.subjectquality properties
dc.titleEffects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk
dc.typeArticle

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