Effect of bacteriocinogenic starter cultures on the growth of Listeria monocytogenes in Turkish fermented sausage (sucuk)

Erol I., Celik T., Sireli U., Ozdemir H.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, ss.793-802, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23
  • Basım Tarihi: 1999
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.793-802
  • Anahtar Kelimeler: bacteriocin, starter cultures, Listeria monocytogenes, Turkish sausage (sucuk), MEAT-PRODUCTS, PEDIOCOCCUS-ACIDILACTICI, ANTIMICROBIAL ACTIVITY, LACTOBACILLUS-SAKE, MINCED MEAT, BEHAVIOR, INHIBITION, METTWURST, NITRITE, POULTRY
  • Ankara Üniversitesi Adresli: Evet

Özet

The objective of this study was the inhibition of L. monocytogenes (SLCC 9488) serotype 4b, indicated great importance in foodborne listeriosis, by using bacteriocin producer starter cultures as Pediococcus acidilactici PAC 1.0 and Lactobacillus sake Lb 706 in fermented Turkish sausage (sucuk), ripened at 20 degrees and 25 degrees C. For this purpose, 4 groups were constituted in each experimental sucuk producing as following. All of these groups were inoculated with L, monocytogenes at the range of 7.0 - 2.9x10(5) cfu/g, and the other groups except control group following starter cultures were added.