Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

• Published in: Italian journal of animal science 2014-01, Vol.13 (4), p.3422-ijas.2014.3422
• Main Authors: Bingol, Enver Baris, Ciftcioglu, Gurhan, Eker, Funda Yilmaz, Yardibi, Hasret, Yesil, Osman, Bayrakal, Gulay Merve, Demirel, Gulcan
• Format: Article
• Language: English
• Subjects: Dry fermented sausage; Dry fermented sausage, Starter culture, Staphylococcus carnosus, Pediococcus pentosaceus, Lactobacillus sakei; Drying; Enzymes; Fermented food; Food processing industry; Lactobacillus sakei; Lipase; Pediococcus pentosaceus; Ripening; Sausages; Staphylococcus carnosus; Starter culture; Starter cultures; Thiobarbituric acid
• ISSN: 1828-051X; 1594-4077; 1828-051X
• DOI: 10.4081/ijas.2014.3422

The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk) were evaluated during ripening and storage periods. Sucuk formulations were produced without (control) and with three different starter culture combinations; i) Staphylococcus carnosus+Pediococcus pentosaceus, ii) Staphylococcus carnosus+ Lactobacillus sakei, and iii) Staphylococcus carnosus+Pediococcus pentosaceus+ Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60 th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.