INVESTIGADORES
FADDA silvina graciela
artículos
Título:
Proteolytic activity of Lactobacillus strains isolated from dry-fermented sausages on sarcoplasmic muscle proteins.
Autor/es:
SILVINA GRACIELA FADDA; MN DE KAIRUZ,; GRACIELA VIGNOLO,; DE R HOLGADO, AP; GUILLERMO OLIVER
Revista:
MEAT SCIENCE
Editorial:
ELSEVIER
Referencias:
Año: 1998 vol. 49 p. 11 - 18
ISSN:
0309-1740
Resumen:
The proteolytic activity of seven strains of Lactobacillus from two species isolated from
dry cured sausages was assayed using a soluble muscle extract as a source of proteins, at a
temperature of 30°C. The results indicated that the strains of Lactobacillus plantarumLactobacillus from two species isolated from
dry cured sausages was assayed using a soluble muscle extract as a source of proteins, at a
temperature of 30°C. The results indicated that the strains of Lactobacillus plantarumLactobacillus plantarum
tested had the more active proteolytic system, showing the highest amino acid release in
the medium after 72 hr of incubation (L. plantarum CRL 681) when the microorganism
was in the stationary phase of growth. The strains of L. casei showed a continued hydrolytic
activity with a lower amino acids concentration along the studied period. The SDSPAGE
profiles showed that the major changes in sarcoplasmic proteins were produced in
the 13 kDa and 36-40 kDa molecular weights region. 0 1998 Published by Elsevier Science
Ltd. All rights reserved(L. plantarum CRL 681) when the microorganism
was in the stationary phase of growth. The strains of L. casei showed a continued hydrolytic
activity with a lower amino acids concentration along the studied period. The SDSPAGE
profiles showed that the major changes in sarcoplasmic proteins were produced in
the 13 kDa and 36-40 kDa molecular weights region. 0 1998 Published by Elsevier Science
Ltd. All rights reservedL. casei showed a continued hydrolytic
activity with a lower amino acids concentration along the studied period. The SDSPAGE
profiles showed that the major changes in sarcoplasmic proteins were produced in
the 13 kDa and 36-40 kDa molecular weights region. 0 1998 Published by Elsevier Science
Ltd. All rights reserved