Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Int Assoc Food Protection
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. Sucuk dough was prepared, inoculated with S. aureus ATCC 25923 at a level of 10(6) CFU/g, and then divided into six equal portions to which different concentrations of nisin (0, 25, 50, 100, 150, 200 mu g/g) were added. Microbiological (S. aureus, total mesophilic aerobic bacteria, and lactic acid bacteria) and physicochemical (pH, water activity, and moisture) analyses were conducted initially and after 1, 3, 5, 10, 15, 20, 25, 30, 35, and 45 days. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 mu g of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 mu g of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 mu g/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.
Açıklama
Anahtar Kelimeler
Kaynak
Journal Of Food Protection
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
72
Sayı
8
