The Possibilities of the use of the probiotic bacteria in sucuk (Turkish dry fermented sausage)

In this study, the possibilities of the use of the probiotic bacteria (Lactobacillus acidophilus, Bifidobacterium lactis) in sucuk (Turkish dry fermented sausages) were investigated. For this reason, 7 different types of sucuk (control, P. pentosaceus+S. xylosus, P. pentosaceus+S. xylosus+B. lactis, P. pentosaceus+S. xylosus+L. acidophilus, P. pentosaceus+S. xylosus+B. lactis+L. acidophilus, B. lactis, L acidophilus) were produced and in certain days of the ripening (0, 3, 7, 10, and 12), the enumeration of the lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae; pH, moisture, nitrite, and colour density were analysed. Also, the ripened sucuk were subjected to sensory analyses. Between the sausage groups, no differences between pH values were seen statistically (p<0,05). Both in the control group and in some samples containing probiotic and/or starter culture, sufficient acidity was obtained in the early days of the ripening. The effect of the interaction of culture x ripening period over the number of Micrococcus I Staphylococcus was extremely significant (p<0,01). In sucuk with probiotic bacteria, Enterobacteriaceae was under obtainable limit in the earlier period than other groups. No differences between the sucuk were seen in terms of the % moisture content, and the moisture amount decreased during the ripening period. The highest residue nitrite was determined in the sucuk in the control group. There were no differences between the colour density values and the sensory properties in the sausages. 2002, 65 pages Keywords: Probiotic, Starter, Sucuk, Lactobacillus, Bifidobacterium