Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
19279 | Food and Bioproducts Processing | 2009 | 6 Pages |
Abstract
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) gâ1 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 LABÂ +Â 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 LABÂ +Â 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).
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Osman Erkmen,