The effect of L. rhamnosus from probiotic lactic acid bacteria on some characteristics of fermented sucuk

In this study, it was aimed to search effect of use of free or microencapsulated probiotic and free starter culture on characteristics of sucuk and effect of microencapsulation on protection of survival of cells against gastric conditions. L. rhamnosus was microencapsulated with optimum coating material combination (%1.89 sodium alginate, 0.96 gellan gum, 0.15 gelatine, 1 peptide, 1.45 fructooligosaccharides) from response surface technique by extrusion method and it was used in sucuk production. At the end of 6th month of storage while reduction of viability in sucuk that contain free L. rhamnosus was approximately 1 log cfu/g, reduction of viability in sucuk with microencapsulated L. rhamnosus was approximately 0.20 log cfu/g. It was determined that in the beginning of storage, amount of biogenic amine in sucuk was 1.03-260.57 mg/kg, whereas at the end of the storage it was increased to 4.99-535.13 mg/kg. Also, it was found that amount of biogenic amine in sucuk with microencapsulated and free probiotic were less than others. As regards to amounts of total aroma compounds, except 6th month, amounts of aromatic compounds to minimum from maximum were respectively in sucuk with microencapsulated probiotic, free probiotic and control. It was found that storage duration and culture type were not important on textural properties of all sucuk samples. Keywords: Sucuk, microencapsulation, probiotic, L. Rhamnosus