Abstract
The effects of starter cultures, starter A ( Pediococcus acidilactici + Lactobacillus curvatus + Staphylococcus xylosus), starter B ( Lactobacillus sakei + Staphylococcus carnosus) and ripening period on growth of S. aureus were investigated in sucuk (Turkish dry-fermented sausage) production. Sucuk batters were inoculated with S. aureus (10 6/g). S. aureus, Micrococcus/ Staphylococcus, lactic acid bacteria and Enterobacteriaceae counts were determined during ripening, and pH and a w were analyzed. Both starter cultures and ripening period had significant effects on the S. aureus, lactic acid bacteria, Micrococcus/ Staphylococcus, Enterobacteriaceae counts and pH value ( P < 0.01). The numbers of S. aureus increased by 1 log on the 3rd day in the control group, whereas a reduction was observed during ripening period in sucuk with starter cultures.
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