The acidogenic metabolism of Lactobacillus plantarum CRL 681 improves sarcoplasmic protein hydrolysis during meat fermentation

FADDA S,; VILDOZA, MJ.; VIGNOLO G,

JOURNAL OF MUSCLE FOODS

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Urbana, IL; Año: 2010 vol. 21 p. 545 - 556

1046-0756

The hydrolysis of sarcoplasmic proteins during the growth of a Lactobacillus plantarum strain from fermented sausage was evaluated. In order to independently study the effect of bacterial inoculation and the lactic acid produced by its metabolism, meat fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30ºC for 96 h. Results confirmed the ability of this strain to grow and degrade soluble meat proteins at both pH values assayed. Our findings strongly suggest that the global sarcoplasmic protein degradation recorded at pH 4.0, as occurring during sausage fermentation, can be ascribed to the synergistic action of acidic meat endogenous proteases, L. plantarum CRL681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism, while the slighter hydrolytic changes observed at pH 6.0 may be attributed mainly to bacterial proteolysis.