Enterotoxin production by<i>Staphylococcus aureus</i>(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Akkaya, Levent; Gök, Veli; Kara, Recep; Yaman, Hilmi

doi:10.1080/19476337.2013.804124

Cited by 7 publications

(2 citation statements)

References 48 publications

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“…Sucuk, traditional Turkish dry-fermented sausage, is the most popular and widely consumed meat product in Turkey (Yalınkılıç et al 2012;Akkaya et al 2014). Generally, the fat content in the sausage formulation has a strong impact on the quality of the final product (Soyer 2005).…”

Section: Introductionmentioning

confidence: 99%

Optimization of compositional and structural properties in probiotic sausage production

Bağdatlı

Kundakçı

2015

J Food Sci Technol

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In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.

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Section: Introductionmentioning

confidence: 99%

Optimization of compositional and structural properties in probiotic sausage production

Bağdatlı

Kundakçı

2015

J Food Sci Technol

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“…Sucuk is one of the most important and popular foods found in Turkey. The process for making this traditional fermented food in Turkey involves first slicing beef or lamb, adding fat, spices, preservatives, colouring agents and starter cultures such as LAB and staphylococci, and then adding the finished product (Akkaya et al ., 2014). Whereas sucrose or glucose is provided as a fermentable substrate for LAB during the process, nitrite or nitrate is added because of its antioxidant and antibacterial properties.…”

Section: Fermented Foodsmentioning

confidence: 99%

A review and comparative perspective on health benefits of probiotic and fermented foods

Ibrahim

Yeboah

Ayivi

et al. 2023

Int J of Food Sci Tech

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SummaryFermented foods such as yogurt, kefir, and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities these microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases, and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics, and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products.

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Inhibition of Staphylococcus aureus in vitro by bacteriocinogenic Lactococcus lactis KTH0-1S isolated from Thai fermented shrimp (Kung-som) and safety evaluation

et al. 2017

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Lactococcus lactis KTH0-1S isolated from Thai traditional fermented shrimp (Kung-som) is able to produce heat-stable bacteriocin and inhibits food spoilage bacteria and food-borne pathogens. The inhibitory effect of bacteriocin remained intact after treatment with different pHs and after heating, but was sensitive to some proteolytic enzymes. Addition of bacteriocin KTH0-1S to Staphylococcus aureus cultures decreased viable cell counts by 2.8 log CFU/ml, demonstrating a bactericidal mode of action. Furthermore, the growth of S. aureus decreased significantly after 12-h co-cultivation with bacteriocinogenic strain. The molecular mass of bacteriocin KTH0-1S was found to be 3.346 kDa after ammonium sulfate precipitation, reversed phase (C Sep-Pak), cation-exchange chromatography, RP-HPLC on C column and mass spectrometry (MS/MS) analysis. Bacteriocin KTH0-1S was identified as nisin Z using PCR amplification and sequencing. The majority of tested virulence factors were absent, confirming the safety. Evidenced inhibitory effect of this strain, the absence of virulence factors creates the possibility for its application as protective culture to inhibit pathogenic bacteria in the several fermented seafood products.

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Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Cited by 7 publications

References 48 publications

Optimization of compositional and structural properties in probiotic sausage production

Optimization of compositional and structural properties in probiotic sausage production

A review and comparative perspective on health benefits of probiotic and fermented foods

Inhibition of Staphylococcus aureus in vitro by bacteriocinogenic Lactococcus lactis KTH0-1S isolated from Thai fermented shrimp (Kung-som) and safety evaluation

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