The assessment of heat-treated Turkish type dry fermented sausage (sucuk) with some mixed probiotic lactic acid bacteria

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dc.authorid0000-0003-3610-2706
dc.authorid0000-0003-4321-7886
dc.authorid0000-0003-2162-2418
dc.contributor.authorErtürkmen, Pelin
dc.contributor.authorYalçın, Halil
dc.contributor.authorMilli, Nursel Söylemez
dc.date.accessioned2024-09-25T19:59:50Z
dc.date.available2024-09-25T19:59:50Z
dc.date.issued2024
dc.departmentBAİBÜ, Rektörlük, Bilimsel Endüstriyel ve Teknolojik Uygulama ve Araştırma Merkezien_US
dc.description.abstractThis study aims to obtain a combination of probiotic strains resistant to stress conditions, which good effect the qualitative properties of heat-treated sausage. Lactic acid bacteria (LAB) strains were identified by matrix-assisted laser desorption-ionization-time of flight mass spectrometry (MAL- DI-TOF MS) after phenotypic evaluation and evaluated for probiotic potential including acid and bile salt tolerance, antibiotic resistance, and antibacterial activity. All tested Lactiplantibacillus plantarum strains showed high antibacterial activity. L. plantarum (PeE2) and additionally two Enterococcus strains with the best probiotic properties were selected among the strains. Except for the control group, 6 different sucuk doughs were prepared using them as mixed cultures. The ripened sucuk doughs (18 h, 4 degrees C) were subjected to fast-drying (30 min, 60 degrees C), heat-treated (64 degrees C of inner temperature) and rapid-drying (10 min, 75 degrees C) stages. The quality characteristics of samples were determined during storage (days 7, 14, and 21). Coliform bacteria growth <= 1 log cfu/g determined on the final day of storage. The lowest TBARS value was determined in L. plantarum + E. faecium (1:1 ratio) mixed culture. Regarding L* and a* color values, lower results were observed in the control group during storage. Using probiotic culture significantly affected textural values, taste and general acceptability ( p <0.05) and contributed to the quality parameters. The result of the study may support the development of a new approach for using new probiotics in meat products.en_US
dc.description.sponsorshipACKNOWLEDGEMENT The authors would like to thank the Scientific, Industrial and Technological Application and Research Center (STARC) of Bolu Abant Izzet Baysal University (Bolu, Turkiye) and Burdur Mehmet Akif Ersoy University Food Technology Laboratory (Burdur, Turkiye) . Thank the Edit Translation Services (Izmir, Turkiye) for the English edition.en_US
dc.identifier.doi10.12982/CMJS.2024.052
dc.identifier.issn0125-2526
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85196812315en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.urihttps://doi.org/10.12982/CMJS.2024.052
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13946
dc.identifier.volume51en_US
dc.identifier.wosWOS:001266716900012en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorMilli, Nursel Söylemez
dc.institutionauthorid0000-0003-3610-2706
dc.language.isoenen_US
dc.publisherChiang Mai Univ, Fac Scienceen_US
dc.relation.ispartofChiang Mai Journal of Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectProbiotic Cultureen_US
dc.subjectHeat -Treated Sucuken_US
dc.subjectEnterococcus Spp.en_US
dc.subjectMaldi-Tof Msen_US
dc.subjectProbiotic Culture
dc.titleThe assessment of heat-treated Turkish type dry fermented sausage (sucuk) with some mixed probiotic lactic acid bacteriaen_US
dc.typeArticleen_US

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