Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk

This study aimed to evaluate the impact of autochthonous strains (<i>Pediococcus pentosaceus</i> 128b, <i>Latilactobacillus sakei</i> S15, <i>Lactiplantibacillus plantarum</i> S91, <i>L. plantarum</i> S24 and <i>Staphylococcus carnosus</i> G109) used as mono and mixed starter cultures on the quality attributes of traditionally produced sucuk, a Turkish dry fermented sausage, in a local small-scale facility. At the end of ripening, samples underwent comprehensive microbiological and physicochemical analyses. The use of autochthonous starter cultures (ASC) showed no statistically significant influence on thiobarbituric acid-reactive substances and water activity value. Lower pH values were observed in groups with autochthonous lactic acid bacteria strains (ALABS) compared to the control group. However, ALABS inhibited <i>Micrococcus/Staphylococcus</i> growth by rapidly lowering the pH, except in the groups with <i>S. carnosus</i> G109. The use of ASC led to an increase in the <i>L*</i> values of sucuk samples, except monoculture <i>L. plantarum</i> S91. The correlation heat map illustrating the relationships between the starter cultures and volatile compounds revealed that all groups containing <i>L. plantarum</i> S91 exhibit a volatile compound profile different from other single or mixed cultures. According to the results of the principal component analysis performed to determine the relationship between the chemical groups of the starter cultures and volatile compounds, the groups containing <i>L. plantarum</i> S91 differed from the other groups and showed positive correlations with phenols, furans, acids, terpenes, aromatic hydrocarbons, ketones, nitrogenous compounds, esters, and aliphatic hydrocarbons.