The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation

Autores
Fadda, Silvina G.; Vildoza, María José; Vignolo, Graciela Margarita
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0. Journal compilation.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vildoza, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Lactic Acid Bacteria
Proteolysis
Starter Cultures
Meat
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56481
Acceder
id CONICETDig_746ba09d7b685f45b8baffc303960690
oai_identifier_str oai:ri.conicet.gov.ar:11336/56481
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentationFadda, Silvina G.Vildoza, María JoséVignolo, Graciela MargaritaLactic Acid BacteriaProteolysisStarter CulturesMeathttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0. Journal compilation.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Vildoza, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaWiley Blackwell Publishing, Inc2010-07-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56481Fadda, Silvina G.; Vildoza, María José; Vignolo, Graciela Margarita; The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 21; 3; 16-7-2010; 545-5561046-07561745-4573CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4573.2009.00202.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4573.2009.00202.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:24Zoai:ri.conicet.gov.ar:11336/56481instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:29:24.919CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
title The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
spellingShingle The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
Fadda, Silvina G.
Lactic Acid Bacteria
Proteolysis
Starter Cultures
Meat
title_short The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
title_full The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
title_fullStr The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
title_full_unstemmed The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
title_sort The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation
dc.creator.none.fl_str_mv Fadda, Silvina G.
Vildoza, María José
Vignolo, Graciela Margarita
author Fadda, Silvina G.
author_facet Fadda, Silvina G.
Vildoza, María José
Vignolo, Graciela Margarita
author_role author
author2 Vildoza, María José
Vignolo, Graciela Margarita
author2_role author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Proteolysis
Starter Cultures
Meat
topic Lactic Acid Bacteria
Proteolysis
Starter Cultures
Meat
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0. Journal compilation.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vildoza, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0. Journal compilation.
publishDate 2010
dc.date.none.fl_str_mv 2010-07-16
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56481
Fadda, Silvina G.; Vildoza, María José; Vignolo, Graciela Margarita; The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 21; 3; 16-7-2010; 545-556
1046-0756
1745-4573
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56481
identifier_str_mv Fadda, Silvina G.; Vildoza, María José; Vignolo, Graciela Margarita; The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 21; 3; 16-7-2010; 545-556
1046-0756
1745-4573
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4573.2009.00202.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4573.2009.00202.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614300384100352
score 13.070432

Publicaciones similares