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

Abstract

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.

Obesity and Cancer: Existing and New Hypotheses for a Causal Connection

“…Subtilisin is also among the proteases used in the preparation of animal feedstuffs and probiotics administered as alternatives to antibiotics ( Hoa et al, 2000 ) to increase meat production in farm animals ( Alexopoulos et al, 2004 ; Kowalski et al, 2009 ; Sun et al, 2010 , Sun et al, 2011b ; Ripamonti and Stella, 2009 ; Hong et al, 2008 ; Kampf, 2012 ; Te Giffel et al, 1996 ) from where the enzyme might enter the human food chain. Numerous studies have revealed the presence of Bacillus species in popular food items ( Cachaldora et al, 2014 ; Matarante et al, 2004 ; Te Giffel et al, 1996 ) and subtilisin-like enzymes are secreted by many other microbes ( Bonifait et al, 2011 ).…”