CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Performance of an autochthonous meat starter culture in a beaker sausage model during ripening using traditional and proteomic approaches
Autor/es:
LÓPEZ, CONSTANZA MARÍA; VIGNOLO, GRACIELA; FADDA, SILVINA
Lugar:
San Miguel de Tucuman
Reunión:
Simposio; IV International Symposium on Lactic Acid Bacteria: Food, Health and Applications; 2013
Institución organizadora:
CERELA-CONICET
Resumen:
PERFORMANCE OF AN AUTHOCTONOUS MEAT STARTER CULTURE IN A BEAKER SAUSAGE MODEL DURING RIPENING USING TRADITIONAL AND PROTEOMIC APPROACHES C. M. Lopez, G. M. Vignolo and S.G. Fadda Centro de Referencia para Lactobacilos (CERELA-CONICET). Chacabuco 145. (4000) San Miguel de Tucumàn- Tucumàn- Argentina. sfadda@cerela.org.ar   Starter cultures are widely used to improve fermentation in order to reach high sensory and safety quality standards. With regards of fermented sausages, combination of Lactic Acid Bacteria (LAB) and Catalase positive Gram positive Cocci (CGC) are recommended to guarantee and accelerate the fermentation and ripening. It is already known that meat proteolysis naturally takes place during fermentation and ripening. This process is important for flavor and texture development and the microbial contribution seems to be strain dependent. In this work, the performance of an autochthonous starter culture in a beaker sausage model incubated for 10 days at 22°C was analyzed. The obtained starter culture was constituted by a bacteriocinogenic strain, Lactobacillus curvatus CRL 705 and a CGC strain, Staphylococcus vitulinus GV 318, both compatible, innocuous strains and possessing optimal technological skills, characterized in previous works. As well as, the starter culture effects on proteolysis at the end of incubation time was evaluated by means of two-dimensional electrophoresis (2-DE), focusing on myofibrillar fraction, the most abundant proteins in muscle. For this study, a sterile beaker sausage permitted the analysis of proteolysis carried out by muscle enzymes. Results showed competitiveness of the strains, optimal growth and adequate acid production when LAB were present. The patterns of 2-DE showed endogenous proteases produced the greatest changes in relative abundances of proteins in non-inoculated sausages after 10 days. As well as actin and myosin showed to be the most affected proteins. Beaker sausages inoculated with L. curvatus CRL 705, registered a more extended meat proteolysis and new cleavage sites on the studied proteins indicate a synergic role of this strain with endogenous proteases. This fact may be explained by the promotion of muscle proteases activity due to pH reduction; although a slight action of bacterial proteases liberated by cell lysis cannot be discarded. Finally, the starter culture (mixed strains) intensified the proteolysis and also tropomyosin degradation was observed, maybe due to CGC proteases. These results support starter culture employment on fermented sausages and constitute the first effort to clarify the contribution of technological relevant microorganisms to meat proteolysis by using this proteomic approach. Keywords: sausages, L. curvatus CRL705, proteolysis; starter cultures, proteomics products.