Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures

This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphy- lococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phyloge- netic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus...