Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk

• Published in: Food bioscience 2021-10, Vol.43, p.101140, Article 101140
• Main Authors: Yılmaz Oral, Zeynep Feyza, Kaban, Güzin
• Format: Article
• Language: English
• Subjects: Autochthonous starter cultures; Heat-treated sucuk; PCA; Volatile compound
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2021.101140

The study investigates the effects of using autochthonous Lactobacillus sakei S15 and Staphylococcus xylosus GM92 strains, used as starter cultures in heat-treated sucuk on the volatile compounds and technological properties of the product. Three different groups (control, L. sakei S15, and L. sakei S15+S. xylosus GM92) were produced. L. sakei S15 showed good growth during fermentation, while S. xylosus GM92 remained at the inoculation level. In the groups with starter culture, lactic acid bacteria and Micrococcus/Staphylococcus counts were decreased by 5 log units and 1 log unit, respectively, during heat treatment. Higher TBARS values were determined in the group with L. sakei S15+S. xylosus GM92 compared to the other groups. The strains increased L* value, taste and general acceptability scores. A total of 14 volatile compounds were affected by the strains. The production stage affected more compounds, and increases were observed during drying. According to the results of PCA, volatile compounds were more closely related to the L. sakei S15 + S. xylosus GM92 at the final product stage. •L.sakei S15 and S. xylosus GM92 adapt well to the fermentation environment.•S. xylosus GM92 increases TBARS value of the final product.•The use of L. sakei S15 alone or together with S. xylosus GM92 leads to a high L* value.•The autochthonous strains increase the taste and general acceptability scores.•Autochthonous strains show a limited effect on the volatile profile of heat-treated sucuk.