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

S. FADDA; MARÍA JOSÉ VILDOZA; G VIGNOLO,

Journal of Muscle Foods

Wiley-Blackwell

Lugar: Urbana, IL ; Año: 2008

1046-0756

  The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30ºC for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pH’s was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0.