Survival of Staphylococcus aureus and aerobic bacteria in sucuks made from starter culture and Thymbra spicata during manufacturing and storage

Sucuk (a kind of dry-fermented Turkish sausage) dough was inoculated with Staphylococcus aureus at a level of 3.74 log colony forming unit (cfu) g−1 and manufactured in the presence of spices and addition of lactic acid bacteria (LAB) and with and without essential oil of Thymbra spicata. All samples were analyzed for S. aureus, aerobic plate count (APC), LAB and pH during manufacturing and storage. Results showed that counts of S. aureus were decreased by 1.97 and 3.71 log units after manufacturing in sucuks made with LAB and LAB + essential oil respectively, and APC by 1.70 and 2.74 log unit, respectively. pH dropped more rapidly in sucuks made using LAB during fermentation time. pH values was decreased in 3 days of fermentation to the lowest point of 4.82 and 4.92 in sucuks made with LAB and LAB + essential oil, respectively. This was 5.37 for control sucuk (made without LAB). The low pH was effective in the inactivation of pathogenic bacterium and APC in sucuks. Cells were decreased during fermentation, ripening and storage periods of sucuk. Essential oil of T. spicata was showed additional antimicrobial effect on S. aureus and APC in sucuks beside low pH and ingredients (spices and nitrate).