Characterization of Actin and Myosin Extracts Obtained Using Two Improved Laboratory Methods

Fonseca, Sónia; Cachaldora, Aida; Carballo, Javier

doi:10.1007/s12161-013-9654-0

Search citation statements

Order By: Relevance

Paper Sections

Select...

Methods1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2014

Publication Types

Select...

Article1

Relationship

Self Cite1

Independent0

Authors

Journals

Cited by 1 publication

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…the buffers for resuspension (12). A 0.2-ml volume of cell suspension was inoculated with 1 ml of sarcoplasmic protein, actin, and myosin extract (0.15 mg/ml) supplemented with 1% glucose and incubated at 37°C for 72 h in a shaking incubator.…”

Section: Methodsmentioning

confidence: 99%

Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages

Cachaldora

Fonseca

Gómez

et al. 2014

Journal of Food Protection

Self Cite

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of pH, temperature, and NaCl on growth, proteolytic and lipolytic activities, and the ability to produce biogenic amines of 19 strains of Bacillus isolated from Androlla and Botillo (two Spanish traditional sausages) to elucidate the role of these bacteria in sausage manufacture. All strains grew in the presence of 10% salt and at pH values of 5.0 and 5.5, whereas only 9 strains grew at 10°C. Proteolytic activity was assessed by the agar plate method, which revealed that 100 and 94.7% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were confirmed by electrophoretic assays. The titration method revealed that only two strains hydrolyzed pork fat to any extent, and the profiles of the fatty acids freed were different. Most strains produced biogenic amines, but the quantities were generally low.

show abstract

Section: Methodsmentioning

confidence: 99%