Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

Figures & data

Figure 1. Changes in microbial populations of sucuk samples during ripening and storage period: a) total aerobic plate counts, b) lactic acid bacteria, c) Staphylococcus spp., d) coliforms. Control=treatment without starter culture combinations; SP=Staphylococcus carnosus+Pediococcus pentosaceus; SL=Staphylococcus carnosus+Lactobacillus sakei; SPL=Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei. When bacteria were below the detection limit, a value of 0.5 log CFU/g was recorded to calculate the means and standard deviation.

Figure 2. Changes in thiobarbituric acid reactive substances values and lipase enzyme levels of sucuk samples during ripening and storage period. a) Thiobarbituric acid reactive substances values, b) lipase enzyme levels. Control=treatment without starter culture combinations; SP=Staphylococcus carnosus+Pediococcus pentosaceus; SL=Staphylococcus carnosus+Lactobacillus sakei; SPL=Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei.

Table 1. Changes in physico-chemical properties of sucuk samples during ripening and storage period.

Attributes	Group	Time, days										P
		RIP						PER
		0	1	4	7	12	18	25	35	45	60
pH	CONTROL	5.84	5.88^a	5.92^a	5.85^a	5.61^a	5.69^a	5.58^a	5.66^a	5.64^a	5.7^a	ns
SP	5.83^A	5.68^b^A	4.54^b^B	4.56^b^B	4.54^b^B	4.56^b^B	4.50^b^B	4.55^b^B	4.70^b^B	4.68^b^B	^***
SL	5.82^A	5.47^c^A	4.48^b^B	4.31^c^B	4.41^b^B	4.48^b^B	4.47^b^B	4.49^b^B	4.54^b^B	4.54^b^B	^***
SPL	5.84^A	5.35^d^B	4.34^c^C	4.23^c^C	4.30^b^C	4.43^b^C	4.41^b^C	4.40^b^C	4.49^b^C	4.51^b^C	^***
S^D	0.024	0.215	0.669	0.686	0.566	0.574	0.617	0.615	0.565	0.572	-
A w	CONTROL	0.960^B	0.973^b^A	0.950^b^C	0.943^a^C	0.914^a^D	0.854^a^E	0.828^a^F	0.744^H	0.779^a^G	0.729^a^J	^***
SP	0.960^B	0.976^b^A	0.950^b^C	0.941^a^D	0.913^a^E	0.837^b^F	0.794^c^G	0.772^H	0.736^b^J	0.716^ab^K	^***
SL	0.960^AB	0.987^a^A	0.959^a^AB	0.942^a^B	0.911^a^C	0.816^c^D	0.804^b^D	0.750^E	0.734^b^EF	0.708^c^F	^***
SPL	0.960^B	0.984^a^A	0.962^a^B	0.936^b^C	0.895^b^D	0.835^b^E	0.801^b^F	0.731^G	0.734^b^G	0.717^ab^H	^***
S^D	0.000	0.006	0.006	0.003	0.008	0.014	0.013	0.026	0.020	0.011	-
Moisture content, %	^C ONTROL	54.80^c^A	50.40^d^B	44.30^b^C	38.12^c^D	35.03^a^E	23.90^b^G	24.54^a^F	21.93^a^H	18.72^a^J	14.28^a^K	^***
SP	55.80^b^A	55.20^a^B	44.40^b^C	40.40^a^D	31.73^c^E	25.39^a^F	22.92^b^G	18.05^bc^H	13.77^d^J	13.77^b^J	^***
SL	56.40^a^A	54.40^b^B	48.20^a^C	39.64^b^D	32.47^b^E	25.49^a^F	22.17^c^G	18.90^b^H	15.33^b^J	13.17^c^K	^***
SPL	56.60^a^A	51.20^c^B	42.40^c^C	40.11^a^D	31.01^d^E	24.11^b^F	21.20^d^G	16.93^c^H	14.57^c^J	13.20^c^K	^***
S^D	0.750	2.147	2.217	0.939	1.591	0.789	1.286	2.029	1.980	0.499	-
Fat, %	CONTROL	25.91^a^J	26.30^b^H	27.70^b^G	27.50^d^G	28.76^c^F	33.30^d^E	35.81^c^D	39.08^c^C	40.19^c^B	41.20^b^A	^***
SP	26.30^a^J	27.60^a^H	30.80^a^G	29.73^a^F	31.88^b^E	35.95^b^D	37.56^b^C	40.41^b^B	40.61^bc^B	41.21^b^A	^***
SL	22.30^b^H	24.40^c^G	25.20^c^F	28.34^c^E	32.90^a^D	34.59^c^C	39.42^a^B	41.03^a^A	40.97^ab^A	41.07^b^A	^***
SPL	22.10^b^J	22.83^d^H	23.10^d^H	29.21^b^G	31.65^b^F	37.48^a^E	39.40^a^D	40.99^a^C	41.36^a^B	42.50^a^A	^***
S^D	2.054	1.913	3.003	0.914	1.617	1.635	1.573	0.832	0.508	0.627	-
Protein, %	CONTROL	17.32^a^G	17.29^c^G	18.20^bc^F	19.48^E	22.75^b^D	24.08^c^C	26.35^c^B	24.19^d^C	26.29^c^B	28.63^d^A	^***
SP	17.29^a^H	18.19^a^G	19.16^a^F	19.85^E	20.58^d^D	23.80^c^C	23.54^d^C	29.52^a^B	29.90^a^AB	30.33^b^A	^***
SL	16.59^b^J	17.57^b^H	18.11^c^G	19.97^F	23.45^a^E	25.64^b^D	27.74^b^B	27.90^b^B	26.72^bc^C	29.50^c^A	^***
SPL	16.97^a^G	18.21^a^F	18.49^b^F	19.40^E	21.61^c^D	28.50^a^B	28.22^a^B	26.85^c^C	27.03^b^C	31.58^a^A	^***
S^D	0.351	0.433	0.454	0.379	1.160	1.966	1.913	2.031	1.494	1.174	-

RIP, ripening period; PER, storage period; A_w, water activity; control, treatment without starter culture combinations; SP, Staphylococcus carnosus+Pediococcus pentosaceus; SL, Staphylococcus carnosus+Lactobacillus sakei; SPL, Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei; SD, standard deviation. ns, not significant

*** P<0.001.

^a-dMeans within the same column with different letters are particular.

^A-KMeans within the same row with different letters are particular.