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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/56481
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T10:06:14Zoai: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:34982025-09-03 10:06:14.574CONICET 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 |
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score |
13.13397 |