Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

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dc.contributor.authorHampikyan, Hamparsun
dc.date.accessioned2024-03-13T10:33:21Z
dc.date.available2024-03-13T10:33:21Z
dc.date.issued2009
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractSucuk 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.en_US
dc.identifier.doi10.4315/0362-028X-72.8.1739
dc.identifier.endpage1743en_US
dc.identifier.issn0362-028X
dc.identifier.issue8en_US
dc.identifier.pmid19722412en_US
dc.identifier.scopus2-s2.0-68849108147en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1739en_US
dc.identifier.urihttps://doi.org/10.4315/0362-028X-72.8.1739
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3908
dc.identifier.volume72en_US
dc.identifier.wosWOS:000268941700024en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInt Assoc Food Protectionen_US
dc.relation.ispartofJournal Of Food Protectionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEfficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausageen_US
dc.typeArticleen_US

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