Alapont Gutiérrez, CristinaMartínez Culebras, Pedro VicenteLópez Mendoza, María CarmenUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los AlimentosProducción Científica UCH 20152024-10-162024-10-162015-08Alapont, 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/s13197-014-1582-50022-11550975-8402 (Electrónico)http://hdl.handle.net/10637/16284Este recurso no está disponible en acceso abierto por política de la editorial.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.enrestricted accessHongoFungiProducto cárnicoMeat productPenicilliumCladosporium cladosporioidesArtículohttps://doi.org/10.1007/s13197-014-1582-5https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es