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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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1150 |
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| author | Yağmur Nil Demirel Zeki Gürler |
| author_facet | Yağmur Nil Demirel Zeki Gürler |
| author_sort | Yağmur Nil Demirel |
| collection | DOAJ |
| description | <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. |
| format | Article |
| id | doaj-art-820b567efae14cd985fcdc03665ff10c |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-820b567efae14cd985fcdc03665ff10c2025-02-03T11:25:39ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-195333134391150Investigation of the microorganism combinations on aroma in fermented sucukYağmur Nil DemirelZeki Gürler<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.http://eurasianjvetsci.org/pdf.php3?id=1150sucuklactic acid bacteriavolatile aroma compoundsgas chromatography-mass spectrophotometry |
| spellingShingle | Yağmur Nil Demirel Zeki Gürler Investigation of the microorganism combinations on aroma in fermented sucuk Eurasian Journal of Veterinary Sciences sucuk lactic acid bacteria volatile aroma compounds gas chromatography-mass spectrophotometry |
| title | Investigation of the microorganism combinations on aroma in fermented sucuk |
| title_full | Investigation of the microorganism combinations on aroma in fermented sucuk |
| title_fullStr | Investigation of the microorganism combinations on aroma in fermented sucuk |
| title_full_unstemmed | Investigation of the microorganism combinations on aroma in fermented sucuk |
| title_short | Investigation of the microorganism combinations on aroma in fermented sucuk |
| title_sort | investigation of the microorganism combinations on aroma in fermented sucuk |
| topic | sucuk lactic acid bacteria volatile aroma compounds gas chromatography-mass spectrophotometry |
| url | http://eurasianjvetsci.org/pdf.php3?id=1150 |
| work_keys_str_mv | AT yagmurnildemirel investigationofthemicroorganismcombinationsonaromainfermentedsucuk AT zekigurler investigationofthemicroorganismcombinationsonaromainfermentedsucuk |