Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured Teruel ham

dc.centroUniversidad Cardenal Herrera-CEU
dc.contributor.authorAlapont Gutiérrez, Cristina
dc.contributor.authorMartínez Culebras, Pedro Vicente
dc.contributor.authorLópez Mendoza, María Carmen
dc.contributor.otherUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos
dc.contributor.otherProducción Científica UCH 2015
dc.date.accessioned2024-10-16T09:54:39Z
dc.date.available2024-10-16T09:54:39Z
dc.date.issued2015-08
dc.descriptionEste recurso no está disponible en acceso abierto por política de la editorial.es_ES
dc.description.abstractFungi play a key role in dry-cured ham production because of their lipolytic and proteolytic activities. In the present study, 74 fungal strains from dry-cured Teruel hams and air chambers were tested for proteolytic and lipolytic activities, with a view to their possible use as starter cultures. Lipolytic activity of fungi was studied against lauric, palmitic, stearic and oleic acids, whereas proteolytic activity was studied against casein and myosin. Of the 74 fungal strains tested, most of them demonstrated lipolytic activity (94.59 %). Lipolytic activity against lauric and oleic acids was stronger than against palmitic and stearic acids. 39 strains (52.70 %) demonstrated proteolytic activity against casein and the 6 highest proteolytic strains were also tested for pork myosin proteolysis. Some strains belonging to Penicillium commune, Penicillium chrysogenum, Penicillium nalgiovense and Cladosporium cladosporioides were selected because of their significant proteolytic and lipolytic activities and could be suitable to use as starters in dry-cured ham.es_ES
dc.identifier.citationAlapont, C., Martínez-Culebras, P.V., & López-Mendoza, M.C. (2015). Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured Teruel ham. Journal of Food Science and Technology, 52(8), 5250–5256. https://doi.org/10.1007/s13197-014-1582-5es_ES
dc.identifier.doihttps://doi.org/10.1007/s13197-014-1582-5
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402 (Electrónico)
dc.identifier.urihttp://hdl.handle.net/10637/16284
dc.language.isoenes_ES
dc.publisherSpringer Naturees_ES
dc.relationUCH. Financiación Universidad
dc.relationEste artículo de investigación ha sido financiado por la Universidad CEU Cardenal Herrera (PRCEU-UCH 30/08).
dc.relation.ispartofJournal of Food Science and Technology, 52(8)
dc.relation.projectIDPRCEU-UCH 30/08
dc.rightsrestricted access
dc.rights.cchttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subjectHongoes_ES
dc.subjectFungies_ES
dc.subjectProducto cárnicoes_ES
dc.subjectMeat productes_ES
dc.subjectPenicilliumes_ES
dc.subjectCladosporium cladosporioideses_ES
dc.titleDetermination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured Teruel hames_ES
dc.typeArtículoes_ES
dspace.entity.typePublicationes
relation.isAuthorOfPublication2520e1bb-b810-43e8-bf99-92a793d8c9fc
relation.isAuthorOfPublication.latestForDiscovery2520e1bb-b810-43e8-bf99-92a793d8c9fc

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