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Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham


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Título : Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham
Autor : Toledano, Antonia María
Jordano, Rafael
López Mendoza, María Carmen
Medina, Luis Manuel
Materias: Producto cárnicoMeat productPenicilliumDebaryomyces
Editorial : Elsevier
International Association for Food Protection
Citación : Toledano, A., Jordano, R., López, C., & Medina, L.M. (2011). Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. Journal of Food Protection, 74(5), 826–829. https://doi.org/10.4315/0362-028X.JFP-10-471
Resumen : During the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. Microbial proteolytic activity is due to the action of mostly lactic acid bacteria (LAB) and to a lesser extent micrococci. The proteolytic capacity of molds in various meat products is of interest to meat processors in the Mediterranean area. Eleven LAB and mold strains from different commercial origins were tested for proteolytic activity against pork myosin, with a view to possible use of these strains as starter cultures for Iberian dry-cured ham. Proteolytic activity was tested by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The LAB strains with the highest proteolytic activity were Lactobacillus plantarum (L115), Pediococcus pentosaceus (Saga P TM), and Lactobacillus acidophilus (FARGO 606 TM). The best fungal candidate was Penicillium nalgiovense LEM 50I followed by Penicillium digitatum, Debaryomyces hansenii, and Penicillium chrysogenum.
Descripción : Este recurso está disponible en acceso abierto con la autorización de la revista o editorial.
URI : http://hdl.handle.net/10637/16288
Derechos: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
Open Access
ISSN : 0362-028X
1944-9097 (Electrónico)
Fecha de publicación : may-2011
Centro : Universidad Cardenal Herrera-CEU
Aparece en las colecciones: Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos





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