INVESTIGADORES
FADDA Silvina Graciela
artículos
Título:
Actividad proteolitica de cepas de Lactobacillus plantarum y Lactobacillus casei aisladas de embutidos fermentados argentinos.
Autor/es:
FADDA S,; VIGNOLO, G.; DE RUIZ HOLGADO, AAP; OLIVER, G
Revista:
La Industria Cárnica Latinoamericana
Editorial:
PUBLITEC
Referencias:
Lugar: Buenos Aires; Año: 1996 vol. 103 p. 30 - 34
Resumen:
The proteolytic activity of seven strains of Lactobacillus from two species isolated from
dry cured sausages was assayed using a soluble muscle extract as a source of proteins, at a
temperature of 30°C. The results indicated that the strains of Lactobacillus plantarumLactobacillus from two species isolated from
dry cured sausages was assayed using a soluble muscle extract as a source of proteins, at a
temperature of 30°C. The results indicated that the strains of Lactobacillus plantarumLactobacillus plantarum
tested had the more active proteolytic system, showing the highest amino acid release in
the medium after 72 hr of incubation (L. plantarum CRL 681) when the microorganism
was in the stationary phase of growth. The strains of L. casei showed a continued hydrolytic
activity with a lower amino acids concentration along the studied period. The SDSPAGE
profiles showed that the major changes in sarcoplasmic proteins were produced in
the 13 kDa and 36-40 kDa molecular weights region.(L. plantarum CRL 681) when the microorganism
was in the stationary phase of growth. The strains of L. casei showed a continued hydrolytic
activity with a lower amino acids concentration along the studied period. The SDSPAGE
profiles showed that the major changes in sarcoplasmic proteins were produced in
the 13 kDa and 36-40 kDa molecular weights region.L. casei showed a continued hydrolytic
activity with a lower amino acids concentration along the studied period. The SDSPAGE
profiles showed that the major changes in sarcoplasmic proteins were produced in
the 13 kDa and 36-40 kDa molecular weights region.