Investigation of the microorganism combinations on aroma in fermented sucuk
<b>Aim:</b> In this study, it was investigated that microorganism combinations which are obtained from natural flora of sucuk dough producing traditional method, effect on aroma.<p> <b>Materials and Methods:</b> L. plantarum, L.sake, L. curvatus, S. xylosus were isolate...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1150 |
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| Summary: | <b>Aim:</b> In this study, it was investigated that microorganism
combinations which are obtained from natural flora of sucuk
dough producing traditional method, effect on aroma.<p>
<b>Materials and Methods:</b> L. plantarum, L.sake, L. curvatus, S.
xylosus were isolated and identified from sucuk dough and
mixtured three different ways. Sucuk production was made
by using these microorganism combinations in three times.
Qualitative volatile compound analysis was made by GC-MS
intrumental method on three samples of each sucuk group.<p>
<b>Results:</b> It was calculated kovats retention index, retention
time, average peak area of volatile aroma compounds. The
control group has 11 volatile aroma compounds. The second
group which has L. plantarum, L. sake, S. xylosus has 12, the
third group which has L. plantarum, L. curvatus, S. xylosus
has 11, the fourth group which has L. curvatus, L. sake, S.
xylosus has 11 volatile aroma compounds. Total 15 volatile
aroma compounds were detected. The most abundant volatile
aroma compounds are gamma terpene, o-cymene, delta-
3-carene, diallyl disulfide, cumin aldehyde in sucuk groups.
There haven’t been detected any volatile compounds which
are presence in control group and not presence in other sucuk
groups. There have been detected alpha phellandrene,
camphene, 2-methylpropanoic acid, 2-methylfuran in sucuk
groups but not presence in control group.<p>
<b>Conclusions:</b> Turkey specific microorganisms which are obtained
from natural flora of sucuk dough should be used as
starter culture. Then, it is investigated effective on development
of sucuk aroma. |
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| ISSN: | 1309-6958 2146-1953 |