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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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Title: Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham
Authors : Toledano, Antonia María
Jordano, Rafael
López Mendoza, María Carmen
Medina, Luis Manuel
Keywords: Producto cárnicoMeat productPenicilliumDebaryomyces
Publisher: Elsevier
International Association for Food Protection
Citation: 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
Abstract: 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.
Description: Este recurso está disponible en acceso abierto con la autorización de la revista o editorial.
URI: http://hdl.handle.net/10637/16288
Rights : http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
Open Access
ISSN: 0362-028X
1944-9097 (Electrónico)
Issue Date: May-2011
Center : Universidad Cardenal Herrera-CEU
Appears in Collections:Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos





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