Effect of autochthonous <i>Pediococcus acidilactici</i>
 on volatile profile and some properties of heat-treated sucuk

Öz, Emel; Kabil, Emre; Kaban, Güzin; Kaya, Mükerrem

doi:10.1111/jfpp.13752

Cited by 8 publications

(11 citation statements)

References 22 publications

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“…The different internal temperature application had no significant effect on these microorganisms. Yılmaz (2016) and Öz et al (2018) also found similar results. In the present study, Enterobacteriaceae count was found to be below the detectable limit (<2 log cfu/g) at all stages, including the sucuk batter.…”

Section: Resultssupporting

confidence: 52%

“…This result showed that the thermal resistance of P. acidilactici S147, which was used as the starter culture, was high. Indeed, Öz et al (2018) also determined that P. acidilactici S147 strain was heat resistant. In other studies on heat‐treated sucuk, different levels of reductions were observed in lactic acid bacteria count during the heat treatment (Çakır et al, 2013; Ercoşkun, 2006; Kaban & Bayrak, 2015; Yılmaz, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…In heat‐treated sucuk, the use of starter culture is quite important in terms of product safety due to short‐term fermentation and also characteristic properties of the product. While Vural (1998) and Filiz (2002) investigated the effects of commercial starter cultures on qualitative properties of heat‐treated sucuk, Yılmaz (2016), Hazar, Yılmaz, Fettahoğlu, and Kaban (2016), Öz, Kabil, Kaban, and Kaya (2018) investigated the effects of autochthonous on qualitative properties of heat‐treated sucuk. Tayar (1994) examined the effects of different internal temperature and time combinations on the physicochemical and microbiological properties of the product.…”

Section: Introductionmentioning

confidence: 99%

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Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production

Armutcu

Hazar

Oral

et al. 2020

J Food Process Preserv

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This study was carried out to determine the effects of different internal temperature (60°C and 68°C) applications on physicochemical and microbiological properties of heat‐treated sucuk as well as on volatile compounds and textural properties. Pediococcus acidilactici S147 strain was used as starter culture. Samples taken during the production stages was analyzed. Analysis of volatile compound profile and instrumental texture properties were carried out in the final product. The production stage factor had a significant effect on of pH, aw, TBARS, lactic acid bacteria, a* and b* values at p < .01 level. This factor also had an effect on L* value at p < .05 level. Lactic acid bacteria count and pH value have also been affected from internal temperature application. In contrast, different internal temperature applications did not have very significant effects on volatile compound profile (except acetic acid). About 68°C internal temperature application increased resilience, springiness, and chewiness of samples. Practical applications Heat‐treated sucuk is a semi‐dry fermented sausage. It is produced by applying three main processes: a short fermentation, heat treatment, and drying. In this study, effects of two different internal temperature applications (60°C and 68°C) on heat‐reated sucuk are investigated. According to the results of the research, lactic acid bacteria count decreases significantly when internal temperature is increased to 68°C from 60°C. No significant differences in terms of color is observed. Application of an internal temperature of 68°C increases resilience, springiness, and chewiness values. However, desired properties can generally be provided at both temperatures.

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Section: Resultssupporting

confidence: 52%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production

Armutcu

Hazar

Oral

et al. 2020

J Food Process Preserv

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“…On the other hand, although the alcohol abundance increased as the BG usage rate increased, there was no statistical difference between the BG-1%, BG-2%, and BG-3% groups (Figure 2). In previous studies on HTS, among alcohols, ethanol was found to be the most abundant compound [8,[18][19][20], which is a product of carbohydrate metabolism [21]. Furthermore, 1-propen-2-ol was identified in HTS by Sallan et al [8] and Öz et al [20].…”

Section: Volatile Compoundsmentioning

confidence: 97%

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

Yılmaz Oral,

Kaban

2023

Foods

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This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; and BG-3%: 3% BG. After stuffing, the sausages were subjected to fermentation, heat treatment (internal temperature of 64 °C), and drying, respectively. After production, the final products were analyzed for volatile compounds. A solid-phase microextraction technique was used for the extraction of volatile compounds, and identification was carried out by a gas chromatograph/mass spectrometer. A total of 47 volatile compounds, including sulfur compounds, alcohols, esters, ketones, aliphatic hydrocarbons, acids, aromatic hydrocarbons, aldehydes, and terpenes, were identified from the sausages. The use of BG in HTS had no significant effect on aliphatic hydrocarbons, acids, ketones, aromatic hydrocarbons, and esters. BG increased the abundances of 2-propen-1-ol, allyl methyl sulfide, methyl 2-propenyl-disulfide, sabinene, β-pinene, and β-phellandrene regardless of the increase in the addition rate. BG-3% increased the level of hexanal. According to the PCA results, BG-containing groups showed positive correlation with esters, sulfur compounds, aldehydes, aromatic hydrocarbons, and alcohols, but these chemical groups were more closely correlated with BG-3%. In addition, diallyl disulfide, which is one of the main factors that causes the pungent and spicy smell of garlic, showed a close correlation with WG-1%.

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“…A study reports that an autochthonous P. acidilactici S147 strain when introduced as a starter culture in heat‐treated sucuk, a traditional Turkish semi‐dry fermented sausage, it significantly reduced the spoilage Micrococcus/ Staphylococcus spp. counts (Öz et al., 2018. Therefore, finding out potential strains that could produce both the antibacterial and antifungal compounds has a strict significance in industrial perspectives and food preservation aspects.…”

Section: Introductionmentioning

confidence: 99%

Broad‐spectrum antimicrobial efficacy of Pediococcus acidilactici LAB001 against food spoilage and toxigenic bacteria and fungi

Das

Mandal

2020

J Food Process Preserv

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The present study aims to explore the dual broad‐spectrum antibacterial and antifungal potentials of Pediococcus acidilactici LAB001 (GenBank Ac. No.: FJ457014) against some food spoilage bacteria and fungi. The strain produced the highest amount of bacteriocin in a low‐cost TGE + Tween 80 + Buffer medium within 24 hr fermentation at 30°C. The bacteriocin causes lethality to spoilage bacteria with the loss of essential solute like K+. The sublethal injury by EDTA‐bacteriocin (20 mM EDTA with 2,000 AU/ml) treatment for 1 hr caused resistant Pseudomonas aeruginosa and Salmonella typhimurium MTCC98 strains to bacteriocin sensitive strains. The strain also had broad‐spectrum inhibitory efficacy against the food spoilage and toxigenic fungal pathogens of fresh and processed foods. Therefore, selective characterization and mass‐scale production of these antimicrobial compounds could substitute conventional synthetic food preservatives in many fresh and fermented food products to extend their shelf life. Practical applications The use of lactic acid bacteria for food fermentation and preservation has a long‐standing scientific validation. However, their uses greatly rely on the degree of fermenting and preservation aptitudes of the strains. This needs to search and explore new strains of LAB for these beneficial attributes. Pediococcus spp. are such an important group of LAB species that have multifaceted uses in food and feed fermentation and industrial exploitation. The present study reports on the dual broad‐spectrum efficacy of P. acidilactici LAB001 (GenBank Ac. No.: FJ457014) against the food spoilage and toxigenic bacterial and fungal strains through bacteriocin and antifungal compound production. The large‐scale production and application of the antimicrobial compounds from this strain can be used in food and feed preservation.

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Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Cited by 8 publications

References 22 publications

Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production

Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

Broad‐spectrum antimicrobial efficacy of Pediococcus acidilactici LAB001 against food spoilage and toxigenic bacteria and fungi

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