Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures

Basit Öğe Kaydı
dc.authorid0000-0002-2473-0409
dc.authorid0000-0002-3715-8739
dc.authorid0000-0001-6340-828X
dc.authorid0000-0001-6720-7231
dc.authorid0000-0002-6756-0331
dc.contributor.authorKaya, Mukerrem
dc.contributor.authorSayin, Bilge
dc.contributor.authorTopcu, Kubra Cinar
dc.contributor.authorKaradayi, Mehmet
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorGulluce, Medine
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 characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.
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 No.: TAGEM/13/AR-GE/7).
dc.identifier.doi10.3390/foods14203495
dc.identifier.issn2304-8158
dc.identifier.issue20
dc.identifier.pmid41154032
dc.identifier.scopus2-s2.0-105020181448
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods14203495
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6192
dc.identifier.volume14
dc.identifier.wosWOS:001602287700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectlactic acid bacteria
dc.subjectcoagulase-negative staphylococci
dc.subjectsucuk
dc.subjectdry fermented sausage
dc.subjectgenetic identification
dc.subjectantagonistic activity
dc.subjectantibiotic resistance
dc.titleGenotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
dc.typeArticle

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