INVESTIGADORES
FADDA Silvina Graciela
congresos y reuniones científicas
Título:
Performance of an authoctonous meat starter culture in a beaker sausage model during ripening using traditional and proteomic approach
Autor/es:
LOPEZ, CONSTANZA M; G.VIGNOLO; FADDA S
Reunión:
Simposio; IV Simposio Internacional de Bacterias Lácticas-SIBAL CERELA- CONICET; 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.