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Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures

MakaleAçık ErişimScopus SJRQ1
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Özet

This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.

Anahtar Kelimeler

antagonistic activityantibiotic resistancecoagulase-negative staphylococcidry fermented sausagegenetic identificationlactic acid bacteriasucuk
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/bayburt/12724Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.3390/foods14203495Yayıncı resmi DOI adresi
İndeks kayıtları
ScopusScopusWeb of ScienceWeb of SciencePubMedPubMed
Kaydın indeks veri tabanlarındaki sayfası (aktarımda alınan kayıt numarasıyla). Erişim, indeksin kendi koşullarına bağlıdır.
Atıflar
Scopus
4
WoS
4
OpenAlex
2
Her kaynağın kendi saydığı toplam atıf; aktarım ve zenginleştirme sırasında alındı.
Tam Kayıt
AlanDeğerDil
dc.contributor.authorKaya, Mükerrem
dc.contributor.authorSayın, Bilge
dc.contributor.authorTopçu, Kübra Çinar
dc.contributor.authorKaradayı, Mehmet
dc.contributor.authorKamiloğlu, Aybike
dc.contributor.authorGüllüce, Medine
dc.contributor.authorKaban, Güzin
dc.date.accessioned2026-10-29T19:09:57.145904432Z
dc.date.available2026-10-29T19:09:57.145904432Z
dc.date.issued2025
dc.description.abstractThis study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.
dc.description.sponsorshipTürkiye Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policy, (TAGEM/13/AR-GE/7)
dc.identifier.articlenumber3495
dc.identifier.doi10.3390/foods14203495
dc.identifier.eissn2304-8158
dc.identifier.issn2304-8158
dc.identifier.issue20
dc.identifier.pmcidPMC12562388
dc.identifier.pmid41154032
dc.identifier.scopus2-s2.0-105020181448
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/bayburt/12724
dc.identifier.volume14
dc.identifier.wosWOS:001602287700001
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relation.ispartofFoods
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantagonistic activity
dc.subjectantibiotic resistance
dc.subjectcoagulase-negative staphylococci
dc.subjectdry fermented sausage
dc.subjectgenetic identification
dc.subjectlactic acid bacteria
dc.subjectsucuk
dc.subject.classificationFood Science & Technology
dc.subject.otherCATALASE-POSITIVE COCCI
dc.subject.otherDRY-FERMENTED SAUSAGE
dc.subject.otherLACTOBACILLUS-PLANTARUM
dc.subject.otherQUALITY CHARACTERISTICS
dc.subject.otherMICROCOCCACEAE STRAINS
dc.subject.otherIDENTIFICATION
dc.subject.otherRESISTANCE
dc.subject.otherSAFETY
dc.subject.otherGENES
dc.subject.otherPCR
dc.titleGenotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
dc.typeArticle
rdl.citation.openalex2
rdl.citation.scopus4
rdl.citation.wos4
rdl.departmentDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
rdl.departmentDepartment of Gastronomy and Culinary Arts, School of Tourism and Hotel Management, Ardahan University, Ardahan 75002, Türkiye
rdl.departmentAydıntepe Vocational School, Department of Food Processing, Bayburt University, Bayburt 69500, Türkiye
rdl.departmentDepartment of Biology, Faculty of Science, Atatürk University, Erzurum 25240, Türkiye
rdl.departmentDepartment of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt 69000, Türkiye
rdl.oa.statusgold
rdl.oa.statusgreen
rdl.oa.urlhttps://doi.org/10.3390/foods14203495
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.sdgSDG03
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.source.indexPUBMED
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)