[KSCI] Korea Science Citation Index Service

Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening

Kaban, Guzin (Department of Food Engineering, Faculty of Agriculture, Ataturk University)
Kaya, Mukerrem (Department of Food Engineering, Faculty of Agriculture, Ataturk University)

Publication Information

Food Science and Biotechnology / v.18, no.1, 2009 , pp. 150-156 More about this Journal

Abstract

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. 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.

Keywords

Staphylococcus carnosus; volatile compound; Turkish dry-fermented sausage (sucuk); gas chromatography/mass spectrometry; solid phase microextraction;

Citations & Related Records

Times Cited By Web Of Science : 0 (Related Records In Web of Science)
Times Cited By SCOPUS : 0

Reference

1	Lucke KF. Utilization of microbes to process and preserve meat. Meat Sci. 56: 105-115 (2000) DOI ScienceOn
2	Martin A, Colin B, Aranda E, Benito MJ, Cordoba MG Characterization of Micrococcaceae isolated from Iberian dry-cured sausages. Meat Sci. 75: 696-708 (2007) DOI ScienceOn
3	Coppola R, Lorizzo M, Saotta R, Sorrentino E, Grazia L. Characterization of micrococci and staphylococci isolated from Soppressata Molisana, A southern Italy fermented sausage. Food Microbiol. 14: 47-53 (1997) DOI ScienceOn
4	Garcia-Varona M, Santos EM, Jaime I, Rovira J. Characterisation of Micrococcaceae isolated from different varieties of Chorizo. Int. J. Food Microbiol. 54: 189-195 (2000) DOI ScienceOn
5	Papamanoli E, Kotzekidou P, Tzanetakis N, Litopoulou-Tzanetaki E. Characterization of Micrococcaceae isolated from dry fermented sausage. Food Microbiol. 19: 441-449 (2002) DOI ScienceOn
6	Kaban Q Kaya M. Identification of lactic acid bacteria and Grampositive catalase-positive cocci isolated from naturally fermented sausage (sucuk). J. Food Sci. 73: M385-M388 (2008) DOI PUBMED ScienceOn
7	Stahnke LH. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part II. The influence of growth parameters. Lebensm.-Wiss. Technol. 32:365-371 (1999) DOI ScienceOn
8	Johansson G, Berdague JL, Larsson M, Tran N, Borch E. Lipolysis, proteolysis, and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Sci. 38: 203-218(1994) DOI ScienceOn
9	Olesen PT, Meyer AS, Stahnke LH. Generation of flavour compounds in fermented sausage-the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci. 66: 675-687 (2004) DOI ScienceOn
10	DeMasi TW, Wardlaw FB, Dick RL, Acton JC. Nonprotein nitrogen (NPN) and free amino acid contents of dry fermented and nonfermented sausages. Meat Sci 27: 1-12 (1990) DOI ScienceOn
11	Talon R, Walter D, Montel MC. Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids. Meat Sci. 54:41-47 (2000) DOI ScienceOn
12	Kaban G, Kaya M. Effect of starter culture on growth of Staphylococcus aureus in sucuk. Food Control 17: 797-801 (2006) DOI ScienceOn
13	Stalmke LH. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Sci. 38: 39-53 (1994) DOI ScienceOn
14	Lucke FK, Hechelmann H. Starter cultures for dry sausages and raw ham composition and effect. Fleischwirtschaft 67: 307-314 (1985)
15	Hughes MC, Kerry JP, Arendt EK, Kenneally PM, McSweeney PLH, O'Neill EE. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62: 205-216 (2002) DOI ScienceOn
16	Lemon DW. An Improved TBA Test for Rancidity. New Series Circular. No 51. Halifax-Laboratory, Halifax, Nova Scotia, Canada (1975)
17	Berdague JL, Monteil P, Montel MC, Talon R. Effects of starter cultures on the formation of flavour compounds in dry sausage. Meat Sci. 35: 275-287 (1993) DOI ScienceOn
18	Sondergaard AK, Stalmke LH. Growth and aroma production by Staphylococcus xylosus, S. carnosus, and S. equarum- A comparative study in model system. Int. J. Food Microbiol. 75: 99-109 (2002) DOI PUBMED ScienceOn
19	Kaya M, Gokalp HY. The behavior of Listeria monocytogenes in sucuks produced with different lactic starter cultures. Turk. J. Vet. Anim. Sci. 28: 1113-1120 (2004)
20	Martin B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogues MT, Aymerich T. Molecular, technological, and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages. Int. J. Food Microbiol. 107: 148-158 (2006) DOI ScienceOn
21	Miralles MC, Flores J, Perez-Martinez G. Biochemical tests for the selection of Staphylococcus strains as potential meat starter cultures. Food Microbiol. 13: 227-236 (1996) DOI ScienceOn
22	Comi Q Citterio B, Manzano M, Cantoni C, Bertoldi M. Evaluation and characterization of Micrococcaceae strains in Italian dry fermented sausages. Fleischwirtschaft 72: 1679-1683 (1992)
23	Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente E. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. J. Appl. Microbiol. 97: 271-284 (2004) DOI ScienceOn
24	Stahnke LH. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels-Part II. Volatile components. Meat Sci. 41: 193-209 (1995) DOI ScienceOn
25	Park WM, Choi WH, Yoo IJ, Kim YS, Kim WJ, Chung DH. Effects of lactic acid bacteria isolated from fermented foods on the physicochemical properties of fermented sausages. Food Sci. Biotechnol. 6:104-108 (1997)
26	Stahnke LH. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part I. Collection and identification. Lebensm.-Wiss. Technol. 32: 357-364 (1999) DOI ScienceOn
27	Montel MC, Talon JR, Berdague JL, Rousset-Akrim S. Biochemical activities of Micrococcoceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiol. 13:489-499 (1996) DOI ScienceOn
28	Kaban G. Isolation and identification of lactic acid bacteria and catalase-positive cocci in traditionally-produced sucuk, their possible uses in production, and their effects on volatile compounds. PhD thesis, Ataturk University, Erzurum, Turkey (2007)
29	Genccelep H, Kaban G, Kaya M. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Meat Sci. 77: 424-430 (2007) DOI ScienceOn
30	Sanz Y, Vial R, Toldra F, Nieto P, Flores J. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages. Int. J. Food Microbiol. 37: 225-229 (1997) DOI ScienceOn
31	Anonymous. Official Collection of Test Procedures Pursuant to $\S$ 35 LMBG Investigation of food. Determination of amount of NPN-substance in meat products. L07.00-41, Germany (1989)
32	Cocolin L, Manzano M, Aggio D, Cantoni C, Comi G. A novel polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages. Meat Sci. 57: 59-64 (2001) DOI ScienceOn