Effect of Bacteriocinogenic Starter Cultures on the Growth of Listeria monocytogenes in Turkish Fermented Sausage (Sucuk)

Authors : İrfan EROL, T Haluk ÇELİK, U Tansel ŞİRELİ, Haydar ÖZDEMİR

Pages : 793-802

View : 29 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The objective of this study was the inhibition of L. monocytogenes insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(sucuk);, ripened at 20° and 25°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 - 2.9x105 cfu/g, and the other groups except control group following starter cultures were added. 1.Group : Included only L. monocytogenes at the range of 105 cfu/ml, added no starter culture insert ignore into journalissuearticles values(control group);. 2.Group : Included Lactobacillus curvatus LB 3 and Staphylococcus carnosus starter cultures at the proportion of 1:1. 3.Group : Included bacteriocin producer Lactobacillus sake Lb 706 starter culture. 4.Group : Included bacteriocin producer Pediococcus acidilactici PAC 1.0 insert ignore into journalissuearticles values(SAGA 115); and Staphylococcus carnosus starter cultures at the proportion of 1:1. While the method was used in the isolation of L. monocytogenes offered by FSIS and developed by Mc Clain and Lee insert ignore into journalissuearticles values(1988);, the number of L. monocytogenes was determined according to MPN technique during the 14 days of ripening period. In addition to these, pH values and the devolepment of sausage microflora were determined. Results of this study demonstrated that the number of L. monocytogenes was decreased at the range of 0.036 - 0.3 MPN/g through the use of bacteriocin-producing starter cultures at the end of ripening period of sucuk samples that ripened as both of the 20° and 25°C. The highest bactericidal effect was observed within the first two days. Furthermore, L. monocytogenes counts were not increased in the samples of control group, while the number of L. monocytogenes was reduced to 2.4 MPN/g in the sucuk samples included L. curvatus Lb 3 insert ignore into journalissuearticles values(no bacteriocin producer); and ripened at 25°C, It is concluded that the bacteriocin producer starter cultures may be used industrially to control of L. monocytogenes during the manufacture of fermented Turkish sausage.
Keywords : Bacteriocin, Starter cultures, Listeria monocytogenes, Turkish sausage Sucuk,