Roumanian Biotechnological Letters Copyright © 2008 Bucharest University Roumanian Society of Biological Sciences
Vol. 13, No. 5, supplement, 2008, pp. 49-58 Printed in Romania. All rights reserved ORIGINAL PAPER
Survival of Listeria monocytogenes in Sucuk during Manufacturing and Storage Periods at Different Modified Atmosphere Received for publication, August 28, 2008 Accepted, September 24, 2008 AYKUT BARAZI and OSMAN ERKMEN* Department of Food Engineering University of Gaziantep Faculty of Engineering, 27310 Gaziantep, Turkey *Corresponding author: Department of Food Engineering University of Gaziantep Faculty of Engineering, 27310 Gaziantep Turkey e-mail:
[email protected] Phone: 0342 3172313; Fax: 0342 3601011
Abstract The effect of manufacturing steps and storage in different modified atmosphere (MA) on L. monocytogenes in sucuk were studied. Sucuk dough was fermented for 3 days and ripened and dried with a stepwise RH and temperature reduction. The sucuks were packaged at different MA and stored at 4oC. After 3 days of fermentation, L. monocytogenes was decreased by 0.34 and 0.32 log cfu g-1 in sucuks made with and without starter culture respectively. The decrease was continued during ripening and storage periods at different MA. MA had significant (p
