Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)

Clostridium spp. poses a significant problem in meat sausages, particularly semi-dry fermented meat products, during storage. The present study evaluated the anti-clostridial effects of nisin (0.05–0.1 %) and mixed lactic acid bacteria (LAB) cultures (Lactiplantibacillus plantarum, Lactococcus lactis subsp. lactis) on Clostridium sporogenes endospores in vacuum-packaged, nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk). Also, it examined the effect on the products' technological properties and microbiological safety over a 45-day storage period at 4 °C. The reduction in total spore-forming bacteria (TSFB) and anti-clostridial efficacy were determined using 0.05 % nisin in nitrite-reduced sucuk and 0.1 % nisin in nitrite-free sucuk, indicating a significant interaction between treatment and storage day (P