Strains of Saccharomyces cerevisiae isolated from Italian salami were screened for proteolytic activity in amodel system containing sarcoplasmic (SMS) or myofibrillar (MMS) proteins, at 20 °C for 14 days, to evaluate the possible in fl uence on the proteolysis of fermented sausages.SDS–PAGE revealed that 14 of the most osmotolerant strains were responsible for the extensive hydrolysis ofthe main myo fi brillar proteins, while only one strain was able to hydrolyze sarcoplasmic proteins. Free aminoacids (FAA) accumulated during proteolysis were strain-dependent with different patterns from sarcoplasmic or myofibrillar protein fraction. In general, proteolysis lead Cys, Glu, Lys and Val as the most abundant FAA in the inoculated MMS samples. Volatile compound analysis, determined by SPME–GC–MS, evidenced 3-methylbutanol in MMS, and 2-methyl propanol and 3-methyl-1-butanol in SMS as major compounds. Our findingshighlight that S. cerevisiae could influence the composition in amino acids and volatile compounds in fermented sausages, with a strain-dependent activity.[...]
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system
CHAVES LOPEZ, CLEMENCIA;PAPARELLA, Antonello;TOFALO, ROSANNA;SUZZI, Giovanna
2011-01-01
Abstract
Strains of Saccharomyces cerevisiae isolated from Italian salami were screened for proteolytic activity in amodel system containing sarcoplasmic (SMS) or myofibrillar (MMS) proteins, at 20 °C for 14 days, to evaluate the possible in fl uence on the proteolysis of fermented sausages.SDS–PAGE revealed that 14 of the most osmotolerant strains were responsible for the extensive hydrolysis ofthe main myo fi brillar proteins, while only one strain was able to hydrolyze sarcoplasmic proteins. Free aminoacids (FAA) accumulated during proteolysis were strain-dependent with different patterns from sarcoplasmic or myofibrillar protein fraction. In general, proteolysis lead Cys, Glu, Lys and Val as the most abundant FAA in the inoculated MMS samples. Volatile compound analysis, determined by SPME–GC–MS, evidenced 3-methylbutanol in MMS, and 2-methyl propanol and 3-methyl-1-butanol in SMS as major compounds. Our findingshighlight that S. cerevisiae could influence the composition in amino acids and volatile compounds in fermented sausages, with a strain-dependent activity.[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
