Turkish Journal of Veterinary & Animal Sciences
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.
DOI
-
Keywords
Listeria monocytogenes, sucuk (Turkish dry fermented sausage), pH, nitrite
First Page
1121
Last Page
1127
Recommended Citation
KAYA, M, & GÖKALP, H. Y (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 28 (6): 1121-1127. https://doi.org/-
