Turkish Journal of Veterinary & Animal Sciences
DOI
-
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
First Page
1121
Last Page
1127
Recommended Citation
KAYA, MÜKERREM and GÖKALP, HÜSNÜ YUSUF (2004) "The Effects of Starter Cultures and Different Nitrite Doses on the Growth of Listeria monocytogenes in Sucuk Production," Turkish Journal of Veterinary & Animal Sciences: Vol. 28: No. 6, Article 22. Available at: https://journals.tubitak.gov.tr/veterinary/vol28/iss6/22
