The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
作者： Juan Marcos Aro Aro , Purevdorj Nyam-Osor , Kayoko Tsuji , Ken-ichiro Shimada , Michihiro Fukushima
DOI: 10.1016/J.FOODCHEM.2009.06.025
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摘要: The main objective of this work was to examine the effects using five types commercial starter cultures in fermented sausages. During fermentation stage, changes proteolytic characteristics were observed Proteolytic activity high Lsb + Sc:(Lactobacillus sakei Staphylococcus carnosus) and Pp Sx:(Pediococcus pentosaceus xylosus) starter-inoculated sausages during processing. Moreover, a slight increase detected storage both these Sarcoplasmic myofibrillar proteins also affected by culture addition, fermentation, ripening intense proteolysis content free amino acids similar at beginning stage for all studied batches. However, differences end process could be attributed activity.
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