Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

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dc.authoridCinar Topcu, Kubra/0000-0002-3715-8739
dc.authoridKABAN, Guzin/0000-0001-6720-7231
dc.authoridKAYA, Mukerrem/0000-0001-6340-828X
dc.contributor.authorKaban, Guzin
dc.contributor.authorSallan, Selen
dc.contributor.authorTopcu, Kubra Cinar
dc.contributor.authorBorekci, Bilge Sayin
dc.contributor.authorKaya, Mukerrem
dc.date.accessioned2024-10-04T18:48:20Z
dc.date.available2024-10-04T18:48:20Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10(8)-10(9) cfu g(-1) during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10(6) cfu g(-1) during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.en_US
dc.description.sponsorshipRepublic of Turkey, Ministry of Agriculture and Forestry (TAGEM), Turkey [TAGEM-13/ARGE/7]en_US
dc.description.sponsorshipThis work was supported by the Republic of Turkey, Ministry of Agriculture and Forestry (TAGEM), Turkey (Project number: TAGEM-13/ARGE/7).en_US
dc.identifier.doi10.1111/ijfs.15770
dc.identifier.endpage4399en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85129148628en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4392en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.15770
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3022
dc.identifier.volume57en_US
dc.identifier.wosWOS:000788814600001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColouren_US
dc.subjectLactobacillus sakeien_US
dc.subjectPediococcus pentosaceusen_US
dc.subjectStaphylococcus carnosusen_US
dc.subjectsucuken_US
dc.subjectTBARSen_US
dc.subjectvolatile compoundsen_US
dc.titleAssessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)en_US
dc.typeArticleen_US

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