The Behavior of Listeria monocytogenes in Sucuks Produced with Different Lactic Starter Cultures


Abstract: In this study, the growth and viability status of Listeria monocytogenes were investigated during the ripening and storage period of sucuk (Turkish dry fermented sausage) produced using different lactic acid bacteria (Lactobacillus plantarum Lb 8 and L. plantarum Lb 75, Pediococcus acidilactici Lb 626, P. pentosaceus Lb 1010, L. sakei 706 and L. sakei 706-B). The initial inoculum of L. monocytogenes into sucuk dough was 10^4 cfu/g. There was a significant increase in the L. monocytogenes counts during the first 3 days of ripening of sucuk produced without starter culture. A similar result was observed in sucuk fermented with L. plantarum Lb 8. However, no growth was detected in the P. pentosaceus Lb 1010, bacteriocin negative L. sakei Lb 706-B or L. plantarum Lb 75 starter containing sucuk samples. L. monocytogenes counts decreased rapidly in the antagonistic starter (L. sakei Lb 706, P. acidilactici Lb 628) applied sucuks. There was a 1 log unit decrease in the L. sakei Lb 706 applied sucuks. Spontaneously fermented sucuks had a pH value of 5.23 on the 3^{rd} day of ripening, whereas this was 5.14 in the L. plantarum Lb 8 containing samples. The pH values of other samples were under 5.0. a_w values of sucuk samples were between 0.886 and 0.890 on the 12^{th} day of ripening.

Keywords: L. monocytogenes, sucuk (Turkish dry fermented sausage), lactic starter cultures, pH, a_w

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