Investigation of use as A starter culture of lactobacillus plantarum, lactobacillus sake, lactobacillus curvatus isolated from fermented Turkish sucuk

In this study, the target microorganisms obtained from Turkish sucuk are isolated by conventional culture methods. These microorganism were identified by intergenic 16S-23S rRNA Spacer Region PCR and were determined the differences between DNA sequencing for each microorganism. Turkish sucuk was produced with a mixture of different combinations of these microorganisms. It aimed to determine the most suitable combination of microorganism to the consumer palate. For this, total of 16 Turkish sucuk dough samples at different time from different company were collected in Afyonkarahisar. L. plantarum, L. curvatus, L. sake, S. xylosus was selected by evaluating biochemical characteristics. Selected isolates were identified by using PCR on the basis of species. The results of PCR was indicated 57,1, 28,6, 14,3and 5 % of L. plantarum, L. sake, L. curvatus and S. xylosus, respectively. Producing of Turkish sucuk was performed with mixture of different combination of these microorganism. According to this, It contained L. plantarum, L. sake, S. xylosus; L. plantarum, L. curvatus, S. xylosus; L. curvatus, L. sake, S. xylosusof Group I, Group II, Group III groups, respectively. It wasn't been added starter culture mixture to control group. Physicochemical analyses were performed in the produced Turkish sucuk. Acoording to statistical analysis, the differences between control group and group II – group III for pH values (p < 0,05); group I and group II for moisture content (p<0,001); control group and group II for weight loss (p˂0,05) are significant. For texture profile anaylsis, there were difrerences for hardness (p≤0,01), cohesiveness (p<0,05), resilience (p≤0,01) between control and groups. Statistical difference was important between raw control and raw groups for texture property in sensory evaluation (p˂0,05). It was determined volatile compounds with SPME GC-MS. These were o-cymene, gama terpiene, alpha pinene, delta-3-caren, alfa-phellandrene, camphene, beta-cyclocitral, p-cumic aldehyde, propanal 2-methyl-3-phenyl-, 2-pyridinepropanoic asit, cumic alcohol, methyleugenol, N-ethyl-1,3-dithioisoindoline, diallyl disulfide, 2-methylfuran. Lactic acid bacteria counts were statisticaly significant between control dough and sucuk group III (p˂0,01). Staphylococcus spp. counts of between control dough and sucuk group II were statisticaly significant (p˂0,05). Enterobacteriaceae counts of between dough group II and sucuk group II-III were statisticaly significant (p<0,01). In conclusion, Group III which contained L. curvatus, L. sake, S. xylosus mixture, is the most favorable for consumer palate.