Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridCANDOGAN, KEZBAN/0000-0002-6721-8835
dc.authoridBilenler, Tugca/0000-0001-7831-6337
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidCANDOGAN, KEZBAN/AAG-4389-2020
dc.authorwosidBilenler, Tugca/ABG-8427-2020
dc.contributor.authorBilenler, Tugca
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorCandogan, Kezban
dc.date.accessioned2024-08-04T20:42:41Z
dc.date.available2024-08-04T20:42:41Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractStarter cultures (Lactobacillus plantarum and Staphylococcus xylosus) were encapsulated by emulsion method using alginate-starch mixture to increase the live cell number when they used in the heat treated (at similar to 70 degrees C for 20 min) and in fermented sucuks. Effects of encapsulated bacteria on microbial and physicochemical properties of heat treated sucuk were investigated. Freeze dried micro particles were characterized in terms of survival rate surface morphology and release profile. The highest survival rate was observed for L. plantarum and S. xylosus at 2% and 0.5% concentrations, respectively. Release test was completed for 14 days with the release rates of 70.21% and 70.34% for S. xylosus and L. plantarum, respectively. The starter cultures were protected by encapsulation against the harsh conditions during fermentation and heat treatment with lower reduction rates suggesting that the microencapsulation of starter cultures is a robust option for the use in the production of heat treated meat products. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipInonu University, Directorate for Scientific Research [2015/36]en_US
dc.description.sponsorshipThis study was supported by Inonu University, Directorate for Scientific Research (Project No. 2015/36).en_US
dc.identifier.doi10.1016/j.lwt.2016.09.003
dc.identifier.endpage433en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84988452838en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage425en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.09.003
dc.identifier.urihttps://hdl.handle.net/11616/97509
dc.identifier.volume75en_US
dc.identifier.wosWOS:000387518800056en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectEncapsulationen_US
dc.subjectSurvival rateen_US
dc.subjectHeat treated sucuken_US
dc.titleEffects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)en_US
dc.typeArticleen_US

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