The Assessment of Heat-treated Turkish Type Dry Fermented Sausage (Sucuk) with Some Mixed Probiotic Lactic Acid Bacteria

This study aims to obtain a combination of probiotic strains resistant to stress conditions, which good effect the qualitative properties of heat-treated sausage. Lactic acid bacteria (LAB) strains were identified by matrix-assisted laser desorption-ionization-time of flight mass spectrometry (MAL- DI-TOF MS) after phenotypic evaluation and evaluated for probiotic potential including acid and bile salt tolerance, antibiotic resistance, and antibacterial activity. All tested Lactiplantibacillus plantarum strains showed high antibacterial activity. L. plantarum (PeE2) and additionally two Enterococcus strains with the best probiotic properties were selected among the strains. Except for the control group, 6 different sucuk doughs were prepared using them as mixed cultures. The ripened sucuk doughs (18 h, 4 degrees C) were subjected to fast-drying (30 min, 60 degrees C), heat-treated (64 degrees C of inner temperature) and rapid-drying (10 min, 75 degrees C) stages. The quality characteristics of samples were determined during storage (days 7, 14, and 21). Coliform bacteria growth <= 1 log cfu/g determined on the final day of storage. The lowest TBARS value was determined in L. plantarum + E. faecium (1:1 ratio) mixed culture. Regarding L* and a* color values, lower results were observed in the control group during storage. Using probiotic culture significantly affected textural values, taste and general acceptability ( p <0.05) and contributed to the quality parameters. The result of the study may support the development of a new approach for using new probiotics in meat products.