Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

Hydrolysis of Pork Myofibrillar Proteins during Fermentation Using Starter Cultures of Lactobacillus bulgaricus and Streptococcus Thermophilus

“…Proteolysis previously reported in dry-fermented sausages (Kenneally et al, 1999;Hierro et al, 1999;Sanz et al, 1999a, b;Fadda et al, 1999bFadda et al, , 2010aHughes et al, 2002;Dura et al, 2004;Casaburi et al, 2007Casaburi et al, , 2008Sriphochanart and Skolpap, 2010). Spaziani et al (2009) demonstrated that most of the proteolytic activity observed in myofibrillar proteins in traditional Italian low-acid sausages was due to endogenous enzymes, although a contribution of bacterial proteases to the degradation was observed.…”

“…Spaziani et al (2009) demonstrated that most of the proteolytic activity observed in myofibrillar proteins in traditional Italian low-acid sausages was due to endogenous enzymes, although a contribution of bacterial proteases to the degradation was observed. Fadda et al (2010a) reported that meat protein degradation occurred during sausage fermentation that may be the result of synergistic action of meat endogenous proteases, LAB proteolytic activity, and acid-induced changes arising from bacterial fermentation metabolism. The degradation of myofibrillar proteins we observed suggested that the activation of acidic muscle proteases, i.e., cathepsins (Saunders, 1994;Zhao et al, 2005;Kemp et al, 2010) and/or proteases (Fada et al, 1999a, b;2010a, b;Sanz et al, 1999a, b;Toledano et al, 2011) by the LAB contributed to the hydrolysis of the myofibrillar proteins in the fermented pork with LAB cultures.…”

Isolation and Characterization of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp. lactis BGBM50 Strain

“…In the last two decades, the interest in the application of bacteriocinogenic LAB and their bacteriocins to food preservation has increased. During this period, several new bacteriocins have been characterised, but only nisin and pediocin are permitt ed for application in the production of cheese and some meat products (5). The chances of isolating bacteriocinogenic strains from cheese produced from raw milk have increased since this is a natural environment for the growth and development of LAB.…”

Lactobacillus insicii sp. nov., isolated from fermented raw meat

“…These species are considered as technologically important during the fermentation period and during ripening of sausages as they reduce the pH by formation of organic acids (lactic acid and acetic acid) (Hammes et al, 1990;Hammes & Knauf, 1994). Additionally, they are jointly responsible for flavour formation by their proteolytic activity on meat proteins (Sanz et al, 1999;Pereira et al, 2001;Fadda et al, 2010) and production of aromatic substances (Urso et al, 2006;Demeyer et al, 1986;Bacus, 1986). Therefore, various strains of these species are successfully used as commercial starter cultures.…”