title: Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
abstract: The aim of the study was to identify lactic acid bacteria and Gram-positive catalase-positive cocci isolated from Turkish dry fermented sausage (sucuk) produced by 7 different manufacturers without using starter culture. A total of 129 isolates of lactic acid bacteria were identified phenotypically. Lactobacillus plantarum was the dominant species (45.7%) followed by L. curvatus (10.9%) and L. fermentum (9.3%). Pediococcus isolates were identified as P. pentosaceus and P. acidilactici. All the isolates of gram-positive and catalase-positive cocci (123 isolates) were classified as Staphylococcus except for 1 isolate assigned to Kocuria rosea. The species isolated most often were S. xylosus (41.5%) and S. saprophyticus (28.5%). Four isolates were identified as S. equorum (3.3%), 1 isolate was assigned to S. carnosus (0.8%).
authors.affiliation: Dept. of Food Engineering, Faculty of Agriculture, Atatürk Univ., Erzurum, Turkey 25240. gkaban@atauni.edu.tr
authors.forename: G
authors.initials: G
authors.lastname: Kaban
authors.forename: M
authors.initials: M
authors.lastname: Kaya
mesh_terms: D000818:Animals; D002374:Catalase / Q000032:analysis*; D002417:Cattle; D015169:Colony Count, Microbial; D005285:Fermentation; D006095:Gram-Positive Cocci / Q000201:enzymology / Q000302:isolation & purification*; D007778:Lactobacillus / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D010376:Pediococcus / Q000302:isolation & purification; D012756:Sheep; D013210:Staphylococcus / Q000302:isolation & purification; D014421:Turkey
chemical_list: D002374:Catalase