A research on the possibility used as a protective culture for Turkish style fermented sausage production of some molds belong to the genus penicillium

In this study, Penicillium expansum P1 and Penicillium chrysogenum YSwhich were isolated from Turkish type fermented sausages, Penicillium candidumPC which is sold as commercial product and Penicillium nalgiovense species (PN,SO39) and Penicillium chrysogenum (SO28, SO30) that are used for the productionof moldy sausages in some countries were compared in such properties as pH, salt,sugar, temperature tolerance, lipolytic, proteolytic and cellulotic activities.Molds improvement were investigated at pH 3, 4, 4,5, 5, 5,5, 6,5, saltconcentration at 1, 2, 3, 4, 5, 6, 7%, sugar concentration at 3, 5, 10, 15, 20%,temperature at 15, 20, 25, 30ºC. At that time, mycelium characteristics of molds werecomparison. The results showed that Penicillium expansum P1, Penicilliumchrysogenum YS, Penicillium candidum PC formed colored mycelium, however,Penicillium nalgiovense (PN, SO39) and Penicillium chrysogenum (SO28, SO30)were formed transparent mycelium.PenicilliumIn the production of Turkish type fermented sausages,chrysogenum SO30 specie which has the ability to form shorter, brighter, thicker andmore transparent mycelium properties was selected as a protective culture for thesausages production. As a result of physical, chemical and microbiological analysisand evaluation, Penicillium chrysogenum SO30 was found suitable as a potentialprotective culture for Turkish type fermented sausage.Key words: Mould, Fermented Sausage, Protective Culture