The acidogenic metabolism of Lactobacillus plantarum CRL681 improves protein hydrolysis during meat fermentation

S. FADDA; M.J. VILDOZA; G. VIGNOLO

JOURNAL OF MUSCLE FOODS

WILEY-BLACKWELL PUBLISHING, INC

Lugar: 111 River Street- Hoboken, NJ 07030-5774- USA; Año: 2010 vol. 21 p. 545 - 556

1046-0756

Meat protein degradation in a pH controlled sarcoplasmic medium inoculated with Lactobacillus plantarum CRL681, isolated from an Argentine-style fermented sausage was evaluated at 30ºC during 96 h. Results indicated that this strain was able to grow and degrade soluble meat proteins when pH was controlled at 6.0 and 4.0. SDS-PAGE profiles showed L. plantarum CRL681 to have an active hydrolytic system independently of the lactic acid produced. The global sarcoplasmic protein degradation recorded at pH 4.0 may be considered as a synergist action of meat endogenous proteases, acid-induced changes and L. plantarum CRL681 proteolytic activity, while at pH 6.0 the observed hydrolytic changes would be attributed mainly to bacterial proteolysis