Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days of ripening period. According to the results, both the level of Urtica dioica L. and ripening time had a significant effects on the total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae counts (p<0.01). It was determined that the interactions ripening time × the levels of Urtica dioica L. had a significant effects on the counts of total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae (p<0.01). Enterobacteriaceae count were also found to be under the detectable level (<100 cfu/g) in sucuks (in day 14 of ripening) containing 3% and 5% Urtica dioica L.