Small peptides produced by autochthonous lactic acid bacteria in a low sodium beaker sausage model

DE ALMEIDA, M; CONTRERAS-CASTILLO, C; SENTANDREU, MA; FADDA S,

Clermont Ferrand

Congreso; 61st International Congress of Meat Science and Technology; 2015

ICOMST

The typical flavor of fermented sausages is produced in part by compounds coming from meat protein degradation, such as small peptides and free amino acids. In order to improve and standardize salami production, the use of starter cultures has been extended during the last decades. Lactic acid bacteria (LAB) and Coagulase negative Gram positive Cocci are the most common groups of bacteria constituting starter cultures. In this study Beaker Sausage (BS) models were used to simulate the production of salami with low-sodium contents to evaluate the effect of three different autochthonous starter cultures on meat proteolysis, by a peptidomic approach. The BS containing Enterococcus mundtii CRL35 showed the highest variety of small peptides followed by the BS containing L. curvatus CRL1862. However, the meat model inoculated with Lactobacillus plantarum CRL681 produced the highest number of peptides derived from sarcoplasmic proteins. The considerable amount of small peptide produced in the inoculated BS allows inferring that lower sodium contents did not negatively affect the action of microbial peptidases.