Hydrolysis of Pork Muscle Sarcoplasmic Proteins by Lactobacillus curvatus and Lactobacillus sake

Abstract

Lactobacillus curvatus CECT 904 and Lactobacillus sake CECT 4808 were selected on the basis of their proteolytic activities against synthetic substrates. Further, the effects of whole cells, cell extracts, and a combination of both enzymatic sources on muscle sarcoplasmic proteins were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reverse-phase high-performance liquid chromatography analyses. Strains of both species displayed proteinase activities on five sarcoplasmic proteins. The inoculation of whole cells caused a degradation of peptides, whereas the addition of cell extracts resulted in the generation of both hydrophilic and hydrophobic peptides. This phenomenon was remarkably more pronounced when L. curvatus was involved. Whole cells also consumed a great amount of free amino acids, while the addition of intracellular enzymes contributed to their generation. L. sake accounted for a greater release of free amino acids. In general, cell viability and also proteolytic events were promoted when cell suspensions were provided with cell extracts as an extra source of enzymes.

Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef

“…sakei CECT 4808 and Lact. curvatus CECT 904 T respectively) as described by Fadda et al (1999) and Sanz et al (1999). Upon reception, the cultures were rehydrated, cultured in MRS Broth (BBL; Sigma-Aldrich, St Louis, MO, USA), re-lyophilized and stored in a freezer ()70°C) until use.…”

Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of 'Naples type' salami

“…Sarcoplasmic proteins were extracted according to Fadda et al (1999). Lean pork minced meat and freeze-dried samples of`Naples-type' salami (manufactured as described below) were diluted 1 : 10 (w/v) with 20 mmol l A1 phosphate buffer pH 6á5, homogenized in a Stomacher 400 blender for 3 min and centrifuged at 13 000 g for 20 min at 4°C.…”

“…Lactic acid bacteria, micrococci and coagulase-negative staphylococci (CNS) are commonly isolated from fermented sausages (Seager et al 1986;Hammes et al 1990;Bersani et al 1991). Given the decisive role attributed to proteolysis in the genesis of¯avour in meat products, the contribution of micro-organisms to proteolysis in dry fermented sausages remains unclear (Rodriguez et al 1998;Fadda et al 1999). Proteolysis of dry cured meat products has been attributed mainly to endogenous enzymes Verplaetse 1994).…”

“…Proteolysis of dry cured meat products has been attributed mainly to endogenous enzymes Verplaetse 1994). However, several reports evidenced proteolytic activity of micro-organisms on meat proteins (Diaz et al 1997;Rodriguez et al 1998;Fadda et al 1999;Sanz et al 1999), especially as secondary hydrolysis of oligopeptides and small peptides (Verplaetse 1992(Verplaetse , 1994.…”

Sucuk (Turkish-Style Dry-Fermented Sausage) Quality as an Influence of Recipe Formulation and Inoculation of Starter Cultures

“…(Diaz et al 1997;Spaziani et al 2009), but also Lactobacillus sp. (Fadda et al 1999). Lipolysis leads to the release of free fatty acids and is mainly due to tissue lipases, although bacterial lipolytic activity has been described too, in particular by staphylococci (Leroy et al 2006).…”