Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici during low-temperature fermentation of Turkish dry sausage (sucuk)

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 < 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 < 0.05).