Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

“…cremoris had the same properties as the full-fat cheese (Awad, Hassan, & Muthukumarappan, 2005). In contrast, a study by Dertli et al (2016), which investigated the influence of EPS-producing LAB on a Turkish-type fermented sausage (sucuk), showed that sausages produced with an EPS-forming starter culture were harder, tougher, and less adhesive than the product without EPS. These results indicate that the application of in situ EPS-forming LAB could lead to different effects in different products.…”

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

“…Since LAB are traditionally used for raw fermented sausage production, the application of strains known for EPS formation does not involve any adaption of the production process. Dertli et al (2016) examined the influence of EPSforming L. plantarum 162 R and Leuconostoc mesenteroides N6 on microstructural, physicochemical, microbiological, and textural properties of Turkish sucuk. In comparison to sausages that have been produced without an EPS-forming culture, products appeared to be less adhesive, harder, and tougher, which could be attributed to in situ produced EPS leading to web-like structures in the sausage matrix as determined by scanning electron microscopy (SEM).…”

The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham

“…The EPS were quantified according to a modified method of Dertli et al . (). Prior to drying (105 °C, 12 h), the ham sample was homogenised with a KitchenAid ® food chopper (Whirlpool Corporation, Benton Charter Township, MI, USA).…”