Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System

The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage-like system was studied. After 96 h of incubation the proteolytic system of L. plantarum CRL681 caused a degradation of both sarcoplasmic and myofibrillar proteins, whereas L. caset CRL705 showed a different affinity to meat proteins. The inoculation of both strains showed a higher activity toward sarcoplasmic fraction. These results correlated with a high rate of sarcoplasmic protein degradation observed in SDS-PAGE analysis. The generation of free amino acids as well as the pH drop at the end of the incubation period was maximal in presence of the mixed starter culture, thereby demonstrating the suitability of these strains to be used in the fermentation of meat products. L'activite proteolytique de cultures de fermentation de Lactobacillus plantarum et Lactobacillus casei sur des proteines sarcoplasmiques et myofibrillaires pendant la fermentation de systeme modele de saucisse est evaluee. Apres 96h d'incubation,le systeme proteolytique de L. plantarum CRL681 provoque une degradation des deux types de proteines alors que L. casei CRL705 montre une affinite differente envers ces proteines. L'inoculation des 2 souches montre une activite plus importante contre la fraction sarcoplasmique.

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