The Effects of Starter Cultures and Different Nitrite Doses on the Growth of Listeria monocytogenes in Sucuk Production


Abstract: The effects of different nitrite doses (50, 100, 150 and 200 ppm NaNO_2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus, a commercial preparation) on the growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) were investigated. The initial inoculation of the L. monocytogenes was 10^4 cfu/g for each sucuk dough mix. At the beginning of the ripening period in sucuk samples containing different amounts of NaNO_2 and without starter culture, L. monocytogenes growth was observed. On the 3^{rd} day of ripening the L. monocytogenes count was over 10^7 cfu/g. No growth was detected in the sucuks containing starter culture. The pH values of sucuks containing starter were under 5 on the 3^{rd} day of ripening, whilst they was between 5.38 and 5.46 in the spontaneous sucuk samples.

Keywords: Listeria monocytogenes, sucuk (Turkish dry fermented sausage), pH, nitrite

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