Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

LOPEZ, CONSTANZA M; SENTANDREU, MA; GRACIELA VIGNOLO,; FADDA, SILVINA G

EuPA Open Proteomics

Elsevier

Lugar: Amsterdam; Año: 2015 vol. 7 p. 53 - 63

This study focuses on meat protein degradation by different starter cultures. Sausage models inoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and as a mixture were incubated 10 days at 22 ◦C. Low molecular weight peptides (