Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)

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Clostridium spp. poses a significant problem in meat sausages, particularly semi-dry fermented meat products, during storage. The present study evaluated the anti-clostridial effects of nisin (0.05–0.1 %) and mixed lactic acid bacteria (LAB) cultures (Lactiplantibacillus plantarum, Lactococcus lactis subsp. lactis) on Clostridium sporogenes endospores in vacuum-packaged, nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk). Also, it examined the effect on the products' technological properties and microbiological safety over a 45-day storage period at 4 °C. The reduction in total spore-forming bacteria (TSFB) and anti-clostridial efficacy were determined using 0.05 % nisin in nitrite-reduced sucuk and 0.1 % nisin in nitrite-free sucuk, indicating a significant interaction between treatment and storage day (P < 0.001). The combination of 150 ppm sodium nitrite (NaNO₂) and 0.05 % nisin in nitrite-reduced sucuk resulted in the lowest thiobarbituric acid reactive substances (TBARS) values (P < 0.001). Furthermore, using 150 ppm NaNO₂ and 0.1 % nisin in nitrite-free sucuk more effectively preserved the initial color values compared to the control group (P < 0.001). While reducing or removing NaNO₂ in heat-treated sucuk did not compromise safety regarding C. sporogenes endospores under the conditions tested, the antimicrobial role of NaNO₂ should not be disregarded. Therefore, 0.05 % nisin in nitrite-reduced sucuk is recommended to effectively inhibit C. sporogenes endospores and improve the oxidative stability of heat-treated Turkish-type dry fermented sucuk.