Destruction of <i>Yersinia enterocolitica</i> by <i>Lactobacillus sake</i> and <i>Pediococcus acidilactici</i> During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk)

Abstract

ABSTRACT Effects of starter cultures, Lactobacillus sake and Pediococcus acidilactici , on the survival of Yersinia enterocolitica were studied in Turkish dry sausage (sucuk). Inoculated Y. enterocolitica (approximately 5.0 log CFU/g) was eliminated completely in sausages by L. sake (about 7.0 log CFU/g) and P. acidilactici (about 7.0 log CFU/g) by the 3 rd d of fermentation but was not totally eliminated in natural fermentation without starter(s) after completion of 4 d of fermentation and 12 d drying (p &lt; 0.05). pH decreased from 6.3 to about 4.7 in starter culture treatments and from 6.3 to 5.6 in natural fermentation after completion fermentation and drying (p &lt; 0.05).