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Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk”
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| Zeitschriftentitel: | Journal of Food Science |
|---|---|
| Personen und Körperschaften: | , |
| In: | Journal of Food Science, 74, 2009, 1 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
Kaban, G. Kaya, M. Kaban, G. Kaya, M. |
|---|---|
| author |
Kaban, G. Kaya, M. |
| spellingShingle |
Kaban, G. Kaya, M. Journal of Food Science Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” Food Science |
| author_sort |
kaban, g. |
| spelling |
Kaban, G. Kaya, M. 0022-1147 1750-3841 Wiley Food Science http://dx.doi.org/10.1111/j.1750-3841.2008.01014.x <jats:p><jats:bold>ABSTRACT: </jats:bold> The effect of starter culture, containing the strains <jats:italic>Lactobacillus plantarum</jats:italic> GM77 and <jats:italic>Staphylococcus xylosus</jats:italic> GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic>, Enterobacteriaceae) and physicochemical (pH, a<jats:sub>w</jats:sub>, NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography‐mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic> counts, and pH and a<jats:sub>w</jats:sub> values (<jats:italic>P</jats:italic> < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture (<jats:italic>P</jats:italic> < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.</jats:p> Effects of <i>Lactobacillus plantarum</i> and <i>Staphylococcus xylosus</i> on the Quality Characteristics of Dry Fermented Sausage “Sucuk” Journal of Food Science |
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10.1111/j.1750-3841.2008.01014.x |
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| title |
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_unstemmed |
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_full |
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_fullStr |
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_full_unstemmed |
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_short |
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_sort |
effects of <i>lactobacillus plantarum</i> and <i>staphylococcus xylosus</i> on the quality characteristics of dry fermented sausage “sucuk” |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1111/j.1750-3841.2008.01014.x |
| publishDate |
2009 |
| physical |
|
| description |
<jats:p><jats:bold>ABSTRACT: </jats:bold> The effect of starter culture, containing the strains <jats:italic>Lactobacillus plantarum</jats:italic> GM77 and <jats:italic>Staphylococcus xylosus</jats:italic> GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic>, Enterobacteriaceae) and physicochemical (pH, a<jats:sub>w</jats:sub>, NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography‐mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic> counts, and pH and a<jats:sub>w</jats:sub> values (<jats:italic>P</jats:italic> < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture (<jats:italic>P</jats:italic> < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.</jats:p> |
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| description | <jats:p><jats:bold>ABSTRACT: </jats:bold> The effect of starter culture, containing the strains <jats:italic>Lactobacillus plantarum</jats:italic> GM77 and <jats:italic>Staphylococcus xylosus</jats:italic> GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic>, Enterobacteriaceae) and physicochemical (pH, a<jats:sub>w</jats:sub>, NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography‐mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic> counts, and pH and a<jats:sub>w</jats:sub> values (<jats:italic>P</jats:italic> < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture (<jats:italic>P</jats:italic> < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.</jats:p> |
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| spelling | Kaban, G. Kaya, M. 0022-1147 1750-3841 Wiley Food Science http://dx.doi.org/10.1111/j.1750-3841.2008.01014.x <jats:p><jats:bold>ABSTRACT: </jats:bold> The effect of starter culture, containing the strains <jats:italic>Lactobacillus plantarum</jats:italic> GM77 and <jats:italic>Staphylococcus xylosus</jats:italic> GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic>, Enterobacteriaceae) and physicochemical (pH, a<jats:sub>w</jats:sub>, NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography‐mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, <jats:italic>Micrococcus/Staphylococcus</jats:italic> counts, and pH and a<jats:sub>w</jats:sub> values (<jats:italic>P</jats:italic> < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture (<jats:italic>P</jats:italic> < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.</jats:p> Effects of <i>Lactobacillus plantarum</i> and <i>Staphylococcus xylosus</i> on the Quality Characteristics of Dry Fermented Sausage “Sucuk” Journal of Food Science |
| spellingShingle | Kaban, G., Kaya, M., Journal of Food Science, Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk”, Food Science |
| title | Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_full | Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_fullStr | Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_full_unstemmed | Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_short | Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| title_sort | effects of <i>lactobacillus plantarum</i> and <i>staphylococcus xylosus</i> on the quality characteristics of dry fermented sausage “sucuk” |
| title_unstemmed | Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” |
| topic | Food Science |
| url | http://dx.doi.org/10.1111/j.1750-3841.2008.01014.x |