Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.

LUDEMANN V.; POSE G.; POLLIO M. L.; SEGURA J.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Elsevier

Lugar: USA; Año: 2004 vol. 96 p. 13 - 18

0168-1605

Penicillium genera growing on the surface of meat-based dry fermented sausages has protective effect of some undesirable microorganisms. Also, it is involved in antioxidative effect, minimization of the risk of excessive drying and in the flavor development due to decomposition of proteins, free fatty acids and lactic acid. Howevwr there is little information about proteolytic and lipolytic activities. With the aim to develop starter cultures, technically important physiological properties such as lipolytic and proteolytic activities as well as the growth characteristics were determinate on thirteen molds strains belonging to Penicillium genera. They were isolated from Argentinean fermented dry meat sausages named as “salami” and selected by color, mycelium appearance and growth characteristics. The most important factors used in drying process of salami sucha as temperature (14 C and 25 C (control)), water activity (0.90, 0.95 and 1.00 (control))and presence of 2.5% sodium chloride were analyzed. All strains were capable to growth and they reflected proteolytic and lipolytic activities under the atudied conditions. Nevertheless, differences in the physiological capabilities inter-species and even intra-species were found. For this reason, future studies about physiological capabilities on proposed strains are necessary in order to select the best ones for use as starte culture.