Please use this identifier to cite or link to this item: http://hdl.handle.net/10637/16284

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


Thumbnail

See/Open:
 Determination_Alapont_JFST_2015.jpg
440,14 kB
JPEG

See/Open:
 Determination_Alapont_JFST_2015.pdf
  Restricted Access
396,11 kB
Adobe PDF
 Request a copy
Title: Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured Teruel ham
Authors : Alapont Gutiérrez, Cristina
Martínez Culebras, Pedro Vicente
López Mendoza, María Carmen
Keywords: HongoFungiProducto cárnicoMeat productPenicilliumCladosporium cladosporioides
Publisher: Springer Nature
Citation: Alapont, 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/s13197-014-1582-5
Abstract: Fungi 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.
Description: Este recurso no está disponible en acceso abierto por política de la editorial.
URI: http://hdl.handle.net/10637/16284
Rights : http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
ISSN: 0022-1155
0975-8402 (Electrónico)
Issue Date: Aug-2015
Center : Universidad Cardenal Herrera-CEU
Appears in Collections:Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos





Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.