AI Summary & Key Takeaways
AI InsightThe pH values of sucuks containing starter were under 5 on the 3rd day of ripening, whilst they was between 5.38 and 5.46 in the spontaneous sucuk samples.
📌 3 Key Takeaways
Abstract
The effects of different nitrite doses (50, 100, 150 and 200 ppm NaNO2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus, a commercial preparation) on the growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) were investigated. The initial inoculation of the L. monocytogenes was 104 cfu/g for each sucuk dough mix. At the beginning of the ripening period in sucuk samples containing different amounts of NaNO2 and without starter culture, L. monocytogenes growth was observed. On the 3rd day of ripening the L. monocytogenes count was over 107 cfu/g. No growth was detected in the sucuks containing starter culture. The pH values of sucuks containing starter were under 5 on the 3rd day of ripening, whilst they was between 5.38 and 5.46 in the spontaneous sucuk samples.
Özet
The effects of different nitrite doses (50, 100, 150 and 200 ppm NaNO2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus, a commercial preparation) on the growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) were investigated. The initial inoculation of the L. monocytogenes was 104 cfu/g for each sucuk dough mix. At the beginning of the ripening period in sucuk samples containing different amounts of NaNO2 and without starter culture, L. monocytogenes growth was observed. On the 3rd day of ripening the L. monocytogenes count was over 107 cfu/g. No growth was detected in the sucuks containing starter culture. The pH values of sucuks containing starter were under 5 on the 3rd day of ripening, whilst they was between 5.38 and 5.46 in the spontaneous sucuk samples.