Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.)

Kaban G., Aksu M. İ., Kaya M.

JOURNAL OF FOOD SAFETY, vol.27, no.4, pp.400-410, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1745-4565.2007.00090.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.400-410
  • Eskisehir Osmangazi University Affiliated: No


The behavior of Staphylococcus aureus was studied in sucuk (Turkish dry fermented sausage) with different levels of nettle (Urtica dioica L.). Sucuk batters containing different levels (1, 3 and 5%) of nettle were prepared and contaminated with S. aureus at approximately 10(4) cfu/g. Sucuk batter not inoculated with S. aureus and not containing nettle addition was set as the control lot. Lactobacillus sakei Lb 706 was used as a starter culture. During ripening period, S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria counts were determined. pH and water activity (a(w)) values were also analyzed.