Effect of selected mould strains on proteolysis in dry fermented sausages

Selgas, M.D.; Casás, Carmen; Toledo, V. M.; García, María L.

doi:10.1007/s002170050095

Cited by 34 publications

(10 citation statements)

References 16 publications

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“…In that respect the situation in both substrates can be compared with YES medium as a complete medium. In addition, fungi have a strong proteolytic activity [29], being able to degrade proteins completely up to ammonia to use it as a nitrogen source. As was demonstrated in the present study, the presence of ammonia can activate ochratoxin A biosynthetic genes.…”

Section: Until Now Only a Few Systematical Approaches To Analyze The mentioning

confidence: 99%

Molecular monitoring of environmental conditions influencing the induction of ochratoxin A biosynthesis genes in Penicillium nordicum

Geisen¹

2004

Molecular Nutrition Food Res

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A real-time polymerase chain reaction (PCR) system specific for the ochratoxin A polyketide synthase gene (otapksPN) of Penicillium nordicum has been used to analyze environmental conditions, influencing the induction of that key gene of the ochratoxin A biosynthetic pathway. Generally, the induction of that gene coincides very well with the biosynthesis of ochratoxin A, demonstrating that its induction can be used as a molecular signal to monitor ochratoxin A production. It could be shown, that the expression of the otapksPN gene is greatly dependent on the media used. In YES medium expression is highest, followed by minimal medium which support ochratoxin A production and minimal medium which suppresses ochratoxin A production. The amount of ochratoxin A produced shows the same tendency. The amount produced is highest on YES medium and decreases successively to the two minimal media. The system was also used to determine the influence of environmental parameters like temperature, pH and NaCl concentration on the expression of the otapksPN gene and on ochratoxin A production in parallel. It could be shown that under acidic conditions, below pH 5.0, the expression of the otapksPN gene as well as the ochratoxin A concentration were reduced. In case of salt concentration again both measures coincide, having both highest values at increasing NaCl concentrations. In case of the temperature, however, expression of the otapksPN gene was uncoupled to ochratoxin A production. The expression was high at all temperatures tested, however, clear differences in the biosynthesis of ochratoxin A by P. nordicum could be observed at the different temperatures, showing highest production at 25 degrees C. The importance of these data are discussed with reference to the natural habitat of P. nordicum.

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Section: Until Now Only a Few Systematical Approaches To Analyze The mentioning

confidence: 99%

Molecular monitoring of environmental conditions influencing the induction of ochratoxin A biosynthesis genes in Penicillium nordicum

Geisen¹

2004

Molecular Nutrition Food Res

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“…The commonly favored microorganisms used as starters tend to be species of Lactobacillus, Pediococcus, Micrococcus, and Staphylococcus (Hammes & Knauf, 1994). However, fungal starters have also been used to ferment such meat products (Toledo, Selgas, Casas, Ordonez, & Gracia, 1997; Trigueros, Gracia, Casas, Ordonez, & Selgas, 1995). In contrast, some processors have endeavored to accelerate the ripening process by using proteases and lipases from a range of sources (Andersen & Østdal, 1995; Blom et al., 1996; Bruna, Fernandez, Hierro, Ordonez, & Hoz, 2000a, 2000b; Zapelena, Astiasaran, & Bello, 1999).…”

Section: Introductionmentioning

confidence: 99%

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

Najjari

Boumaiza

Jaballah

et al. 2020

Food Science & Nutrition

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For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.

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“…An intense proteolysis suffered by sarcoplasmic proteins during dry-cured ham processing, particularly during the ripening period, has also been reported (Pérez et al 2003). Certain strains of Penicillium and Mucor isolated from cold meats have demonstrated proteolytic activity against meat proteins both in vitro and in processed meats (Toledo et al 1997;Trigueros et al 1995). Binzel (1980) reported that Eurotium and Penicillium were able to hydrolyse myoglobin.…”

Section: Introductionmentioning

confidence: 99%

Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham

2014

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Fungi play a key role in dry-cured ham production because of their lipolytic and proteolytic activities. In the present study, 74 fungal strains from drycured Teruel hams and air chambers were tested for proteolytic and lipolytic activities, with a view to their possible use as starter cultures. Lipolytic activity of fungi was studied against lauric, palmitic, stearic and oleic acids, whereas proteolytic activity was studied against casein and myosin. Of the 74 fungal strains tested, most of them demonstrated lipolytic activity (94.59 %). Lipolytic activity against lauric and oleic acids was stronger than against palmitic and stearic acids. 39 strains (52.70 %) demonstrated proteolytic activity against casein and the 6 highest proteolytic strains were also tested for pork myosin proteolysis. Some strains belonging to Penicillium commune, Penicillium chrysogenum, Penicillium nalgiovense and Cladosporium cladosporioides were selected because of their significant proteolytic and lipolytic activities and could be suitable to use as starters in dry-cured ham.

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Effect of selected mould strains on proteolysis in dry fermented sausages

Cited by 34 publications

References 16 publications

Molecular monitoring of environmental conditions influencing the induction of ochratoxin A biosynthesis genes in Penicillium nordicum

Molecular monitoring of environmental conditions influencing the induction of ochratoxin A biosynthesis genes in Penicillium nordicum

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham

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