earticle

영어

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used incombination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum wasevaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples wereinvestigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the 3rdday. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the highernonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactivesubstances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the 3rd day in bothgroups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S.carnosus, significant changes were observed in only a few volatile compounds.