Proteolytic activity of bacterial starter cultures for meat fermentation

Candogan K., Acton J. C.

Journal of Muscle Foods, cilt.15, sa.1, ss.23-34, 2004 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 1
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1111/j.1745-4573.2004.tb00677.x
  • Dergi Adı: Journal of Muscle Foods
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.23-34
  • Ankara Üniversitesi Adresli: Evet

Özet

Proteolytic activity of fermented meat starter cultures Pediococcus acidiliactic, Lactobacillus sake, Lactobacillus curvatus, Streptomyces griseus, Staphylococcus xylosus and Staphylococcus carnosus was examined after inoculation of sterile beef protein extracts containing 1% dextrose. Analysis for primary amines in extracts generated during fermentation of glucose showed that L. sake had the highest (P<0.05) proteolytic activity. The other cultures ranked from highest to lowest activity as follows: L. curvatus > S. carnosus > S. griseus > P. acidilactici > S. xylosus. All inoculated extracts showed a pH decline by 96 h to pH 3.76-4.31 whereas the control extract remained at 6.0-5.95. All cultures except S. xylosus had CFU increases within 24 h of inoculation. Only L. sake and S. xylosus had counts less than their initial level after 96 h. The results provide evidence that these commercially available starters for meat fermentation do possess significant proteolytic activity when tested using beef protein extracts.