7^th European Food Safety & Standards Conference

In this study, it was aimed that molecular characterization of Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus and Staphylococcus xylosus which were isolated by classical culture methods from produced traditional sucuk dough’s natural microbiota in Afyonkarahisar. A total of 16 different sausage dough samples were collected at different times from different

companies that produce sausage by traditional methods in Afyonkarahisar. L. plantarum, L. curvatus, L. sake and S. xylosus were isolated from the samples by evaluating various biochemical characteristics. Selected isolates were identified as species by PCR. According to the results of the study, 57.1% L. plantarum, 28.6% L. sake, 14.3% L. curvatus and 5% S. xylosus were identified. It was thought that the isolation of L. plantarum more than L. curvatus and L. sake could be related to the better adaptation of the meat environment. S. xylosus was inoculated at the same rate in the experimental sucuk groups due to development of color and aroma. According to the results of the study, the composition of sucuk dough, production process, fermentation condition, maturation parameters are important criteria affecting the adaptation of microorganisms to sucuk doughs.