摘要：Bacterial cellulose (BC) produced by Gluconacetobacter sp. A06O2 strain was used as a fat replacer in sucuk (Turkish dry ferme nted sausage ) and effect on some qualit y charact eristics of sucuk was investigate d in the present study. Moisture and protein contents of sucuk samples increased with decreasing fat levels and increasing BC levels. While the addition of BC affected hardness value, it did not affect gumminess and chewiness values of sucuk samples. Reducing fat content caused increasing of a and b values and decreasing of L value (P > 0.05). No significant differences were observed in odour, color, texture, flavor and overall acceptability between samples. The results indicated that BC could be used as fat replacer in the production of reduced fat dry fermented sausages.
