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KMID : 1007520170260051363
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Food Science and Biotechnology
2017 Volume.26 No. 5 p.1363 ~ p.1369
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Proteolytic effect of starter culture during ripening of smoked horse sausage
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Lu Shiling
Han Xianna
Yang yanbin
Li Baokun
Xu Chengjian
Wang Qingling
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Abstract
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In this study, we assessed the effect of bacterial and endogenous enzymes on the proteolysis of smoked horse sausage. Commercial starter culture (Staphylococcus xylosus ＋ Lactobacillus sakei) was used in smoked horse sausage. Cathepsin B ＋ L and cathepsin B activities, microbiological growth, pH, and water activity (aw) were measured. Based on PCR-DGGE fingerprint analyses, the starter culture inhibited endogenous bacterial growth. During ripening, the residual activity of cathepsin B ＋ L and cathepsin B was higher in batch C (control) than in batch S (containing starter cultures). The starter and endogenous enzymes promote the degradation of sarcoplasmic and myofibrillar proteins; however, the degradation of these proteins was higher in batch S than in batch C. Therefore, bacterial enzymes played a major role in the degradation of proteins during the ripening of smoked horse sausage.
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KEYWORD
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Smoked horse sausage, Starter culture, Proteolysis, Cathepsins
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