Vol. 23, No. 2 (2024), Alim24183 https://doi.org/10.24275/rmiq/Alim24183

Characterization of Turkish dry fermented sausage produced with spontaneous microbiota and some lactic acid bacteria mixed culture

 

Authors

H. Yalçın, P. Ertürkmen

Abstract

This study aimed to investigate the usability of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum, Enterococcus faecium, Lactococcus lactis subsp. lactis) isolated from cheese whose properties and reliability being functional starter cultures were determined in previous studies in Traditional Turkish dry fermented sausage (sucuk) production. In addition to the control group (spontaneous microbiota), fermented sucuk samples were produced from six different mixed culture combinations. Quality characteristics of sucuk samples were determined during production (day 0 and day 7) and storage (days 7, 14, and 21). At the end of storage, the value ranges for moisture, water activity, pH, and ash content were found to be as 21.12-24.83, 0.862-0.872, 4.40-4.65, and 4.23-4.80%, respectively. Moreover, lactobacilli was 8.46 to 8.79 log cfu/g, total aerobic mesophilic bacteria ranged from 8.46 to 9.56 log cfu/g, and mold-yeast from 4.40 to 6.91 log cfu/g in groups with mixed culture. E. faecium and L. lactis has adapted well to sucuk ripening conditions.The group containing Lpb. plantarum + E. faecium; (1:2 ratio) showed the highest mean lactic acid bacteria count. The lowest thiobarbituric acid reactive substances (TBARS) value was determined in Lpb. plantarum +Lc. lactis (1:1 ratio) mixed culture. The addition of mixed culture caused an increase in the textural values. It can be concluded that the functional mixed cultures used in this study which exhibited good growth in sucuk microbiological quality parameters, contribute to sensory evaluation scores and physicochemical properties could be potential starter candidates or co-starter cultures.

Keywords

Lactic acid bacteria, fermented sausage, microbiological properties, sucuk, starter culture.

References
  • Akcan, T., Özünlü, O.,  Ergezer, H.,  Gökçe, R. (2023). Exploring the impact of acorn extract on the quality and taste of beef meat burgers. Revista Mexicana de Ingeniería Química 22(2). https://doi.org/10.24275/rmiq/Alim2311
  • Alp, D. (2022). Strain-dependent effectivity, and protective role against enzymes of S-layers in Lactiplantibacillus plantarum strains. Journal of Basic Microbiology 62(5), 555-567. https://doi.org/10.1002/jobm.202100590
  • Anonymous, (2001). Et ve et ürünleri- rutubet muhtevası (Referans Metot). TS 1743.
  • Blaiotta, G., Murru, N., Di Cerbo, A., Romano, R., Aponte, M. (2018). Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct. Journal of the Science of Food and Agriculture 98, 2285–2294. https://doi.org/10.1002/jsfa.8717
  • Borrás-Enríquez, A. J., Gonzalez-Escobar, J. L., Delgado-Portales, R. E., Pérez-Barba, M. R., & Moscosa-Santillán, M. (2023). Screening of main factors in microencapsulation of two Bifidobacterium strains by spray drying. Revista Mexicana de Ingeniería Química 22(3). https://doi.org/10.24275/rmiq/Alim2319
  • Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science 73, 344–350. https://doi.org/10.1016/j.meatsci.2006.01.001
  • Cavalheiro, C., Ruiz-Capillas, C., Herrero, A. M., Jim´enez-Colmenero, F., Menezes, C. R. & Fries, L. L. M. (2019). Survival of probiotic Lactobacillus plantarum an Enterococcus faecium in alginate beads during stress treatments. Nutrition and Food Science 49, 273–283. https://doi.org/10.1108/NFS-05-2018-0132
  • Cavalheiro, C. P., Ruiz-Capillas, C., Herrero, A. M., Pintado, T. (2021). Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads. LebensmittelWissenschaft und-Technologie 139, 1105. https://doi.org/10.1016/j.lwt.2020.110561
  • Dias, I., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Ricardo-Rodrigues, S., Fialhoö, A.R... & Elias, M. (2020). Autochthonous starter cultures are able to reduce biogenic amines in a traditional Portuguese smoked fermented sausage. Microorganisms 8, 686. https://doi.org/10.1108/NFS-05-2018-0132
  • Ercoşkun, H., Taği, Ş., Ertaş, A. H. (2010). The effect of different fermentation intervals on the quality characteristics of heattreated and traditional sucuks. Meat Science 85, 174-181. https://doi.org/10.1016/j.meatsci.2009.12.022
  • Ertürkmen, P. & Zübeyde, Ö (2015). Beyaz peynir örneklerinden izole edilen laktik asit bakterilerinin başlatıcı (starter) kültür özelliklerinin biyokimyasal yöntemlerle belirlenmesi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü Dergisi 19(3), 9-16. https://doi.org/10.19113/sdufbed.25545
  • Ertürkmen, P. (2024). Geleneksel yöntemle gül sirkesi üretiminde asit toleranslı bazı laktik asit bakterilerinin kullanımı. Gıda ve Yem Bilimi Teknolojisi Dergisi (31), 12-22. https://doi.org/10.56833/gidaveyem.1364510
  • Ertürkmen, P., Turhan, İ. & Öner,  Z. (2015). Amino acid decarboxylase activity of some lactic acid bacteria. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6(2), 89-94. https://dergipark.org.tr/tr/download/article-file/181687
  • Franz, C. M., Huch, M., Abriouel, H., Holzapfel, W., Galvez, A. (2011). Enterococci as probiotics and their implications in food safety. International Journal of Food Microbiology 151, 125-140. https://doi.org/10.1016/j.ijfoodmicro.2011.08.014
  • Gökalp, H. Y., Kaya, M., Tülek, Y., Zorba, O. (1993). Et ve ürünlerinde kalite kontrolü ve laboratuarları kılavuzu. Atatürk Üniversitesi Yayın No:751, Ziraat Fakültesi Yayın No:318, Ders Kitabı Serisi No:69, Erzurum.
  • Gökalp, H. Y., Kaya, M., Zorba, Ö. (2004). Et ürünleri işleme mühendisliği. Atatürk Üniversitesi, Yayın No:786, Ziraat Fak. Yayın No: 320, Erzurum.
  • Hu, Y., Zhang, L., Wen, R., Chen, Q. & Kong, B. (2022). Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition 62(10), 2741-2755. https://doi.org/10.1080/10408398.2020.1858269
  • Hughes, M. C., Kerry, J. P., Arendt, E. K., Kenneally, P. M., Mcsweeney, P. L. H., O’neill, E. E. (2002). Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62, 205-216. https://doi.org/10.1016/S0309-1740(01)00248-0
  • Hwang, J., Kim, Y., Seo, Y., Sung, M., Oh, J., & Yoon, Y. (2023). Effect of starter cultures on quality of fermented sausages. Food Science of Animal Resources 43(1), 1. https://doi.org/10.5851/kosfa.2022.e75
  • Kaban, G., Sallan, S., Çinar Topçu, K., Sayın, Börekçi, B. & Kaya, M. (2022). Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk). International Journal of Food Science and Technology 57, 4392-4399. https://doi.org/10.1111/ijfs.15770
  • Kargozari, M., Moini, S., Basti, A. A., Emam-Djomeh, Z., Gandomi, H., Martin, I. R., Ghasemlou, M. & Carbonell-Barrachina, Á. A. (2014). Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Science 97(1), 104-114. https://doi.org/10.1016/j.meatsci.2014.01.013
  • Kasimin, M. E., Shamsuddin, S., Molujin, A. M., Sabullah. M. K., Gansau, J. A. & Jawan, R. (2022). Enterocin: Promising biopreservative produced by Enterococcus sp. Microorganisms 10(4), 684. https://doi.org/10.3390/microorganisms10040684
  • Kılıç, B. & Richards, M. P. (2003). Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors. Journal Food Science 68(2): 686-689. https://doi.org/10.1111/j.1365-2621.2003.tb05732.x
  • Kızılkaya, M. F., Oral, Z. F. Y., Sallan, S., Kaban, G. & Kaya, M. (2023). Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation. Journal of Food Composition and Analysis 119, 105284. https://doi.org/10.1016/j.jfca.2023.105284
  • Lawless, H. T., Heymann, H. (1999). Sensory evaluation of food, principles and practices. Editorial services: Ruth bloom, library of congress, ISBN:0- 8342-1752-X, 827, Gaithersburg, Maryland. https://doi.org/10.1007/978-1-4419-6488-5
  • Najjari, A., Boumaiza, M., Jaballah, S., Boudabous, A., Ouzari, H. I. (2020). Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages. Food Science & Nutrition 8, 4172–4184. https://doi.org/10.1002/fsn3.1711
  • Oliveira, W. A., Rodrigues, A. R. P., Oliveira, F. A., Oliveira, V. S., Laureano-Melo, R., Stutz, E. T. G. et al. (2021). Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain. Meat Science 174, 108408. https://doi.org/10.1016/j.meatsci.2020.108408
  • Pavli, F. G., Argyri, A. A., Chorianopoulos, N. G., Nychas, G. J. E., Tassou, C. C. (2020). Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages. LWT 118, 108810. https://doi.org/10.1016/j.lwt.2019.108810.
  • Schittler, L., Perin, L. M., de Lima Marques, J., Lando, V., Todorov, S. D., Nero, L. A. & da Silva, W. P. (2019). Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese. Journal of Food Science Technology 56(11), 5128-5137. https://doi.org/10.1007/s13197-019-03985-2
  • Soyer, A., Ertaş, A. H. & Üzümcüoğlu Ü, (2005). Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Science 69(1), 135-141. https://doi.org/10.1016/j.meatsci.2004.06.015
  • Standnik, J., Keska, P., Gazda, P., Silka, L., Kolozyn-Krajewska, D. (2022). Influence of LAB fermentation on color stability and oxidative changes in dry-cured meat. Applied Sciences  12, 11736. https://doi.org/10.3390/app122211736
  • Teixeira, P., Ferreira, V., Barbosa, J. V., Silva, J., Gibbs, P., Hog, T. (2009). Microbiological profile of salpicao de vinhais and chouriça de vinhais from raw materials to final products: Tradidional dry sausages produced in the north of Portugal. Innovative Food Science and Emerging Technologies 10, 279-283. https://doi.org/10.1016/j.ifset.2008.11.001
  • Wang, D., Hu, G., Wang, H., Wang, L., Zhang, Y., Zou, Y., Jin, Y. (2021). Effect of mixed starters on proteolysis and formation of biogenic amines in dry fermented mutton sausages. Foods 10, 2939. https://doi.org/10.3390/foods10122939
  • Wiegand, C. & Waloszek, G. (2003). Color glossary A-C.
  • Yılmaz-Oral, Z. F. & Sallan, S. (2023). Evaluation of quality characteristics of commercial fermented sausages (Sucuk and Heat-Treated Sucuk). Turkish Journal of Agriculture-Food Science and Technology 11(10), 1855-1861. https://doi.org/10.24925/turjaf.v11i10.1855-1861.6211
  • Yılmaz-Oral, Z.F., Kaban, G. (2021). Effects of autochthonous strains on volatile compounds and quality properties of heat-treated sucuk. Food Bioscience 43, 101140. https://doi.org/10.1016/j.fbio.2021.101140
  • Zhang, Z., Lv, J., Pan, L, Zhang, Y., (2018). Roles and applications of probiotic Lactobacillus strains. Applied Microbiology and Biotechnology 102, 8135–8143. https://doi.org/10.1007/s00253-018-9217-9
  • Žugić Petrović, T. D., Ilić, P. D., Grujović, M. Ž., Mladenović, K. G., Kocić-Tanackov, S. D. & Čomić, L. R. (2020). Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage. Biotechnology Letters 42(8), 1513-1525. https://doi.org/10.1007/s10529-020-02874-5