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Turkish sausage "Sucuk" is a typical no smoked raw fermented product, which is made of 90% beef or mutton and of 10% fat from fat-tailed sheep or beef suet. In general turkish sausages are consumed after a heating process.In contrast to the traditional manufacturing processes, the today commercially produced turkish sausage is subjected to a relativ short ripening period, which comprises about one week. But these techniques can also accentuate the growth of pathogenic bacteria.The study describes a model system for an assessment of the ability of starter cultures to the control the growth of foodborne pathogens in fermented turkish sausage. For this reason, the first 4 tests were made without pathogenic bacteria (by rapid fermentation technique) followed by 10 tests with pathogenic bacteria (Staphylococcuc aureus, Salmonella typhimurium, Listeria monocytogenes or Clostridium perfringens). The pathogenic species were inoculated at the range of 103 -105 cfu/g and the sausage samples were incubated alternatively at 20°C or 25°C. The development of the pathogens over a ripening and drying period of 14 days was examined and at an interval of 2 days. Tests were carried out with 2 starter cultures, comprasing catalase and nitratase active Staphylococcus carnosus M III DSM Nr. 1952 (Baktoferment 61) as mono culture for lot A and a mixed culture Staph. carnosus M III DSM Nr. 1952 and Lactobacillus plantarum L 74 DSM Nr. 1954 in the proportion of 9:1 for lot B (Lb. plantarum served as a producer of lactic acid). An uninoculated lot served as control lot C. The commercially available lyophilised and frozen starter cultures was obtained from R. MÜLLER Co. (Gießen, GERMANY).The intensive production of lactic acid by Lb. plantarumin mixed culture B, which inhibited the growth of Enterobacteriaceae, Enterococs and coliform bacteria, leaded to an improved hygienic stability in the turkish sausage. The reduction of these undesirable microorganisms in lot A (pro ...