Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages
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1438-2385
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| Source: |
Springer Online Journal Archives 1860-2000
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Abstract Proteolytic and lipolytic activities of ninePenicillium strain and oneMucor strain previously isolated from Spanish dry fermented sausages have been studied.P. camemberti STCC 2267 andAspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and β-naphthyl acetate, β-naphthyl caprilate and β-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18°C and 22°C. Myofibrillar proteins and β-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22°C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798296298698309632 |
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| autor | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. |
| autorsonst | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. |
| book_url | http://dx.doi.org/10.1007/BF01193008 |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLM202033716 |
| issn | 1438-2385 |
| journal_name | European food research and technology |
| materialart | 1 |
| notes | Abstract Proteolytic and lipolytic activities of ninePenicillium strain and oneMucor strain previously isolated from Spanish dry fermented sausages have been studied.P. camemberti STCC 2267 andAspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and β-naphthyl acetate, β-naphthyl caprilate and β-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18°C and 22°C. Myofibrillar proteins and β-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22°C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production. |
| package_name | Springer |
| publikationsjahr_anzeige | 1995 |
| publikationsjahr_facette | 1995 |
| publikationsjahr_intervall | 8004:1995-1999 |
| publikationsjahr_sort | 1995 |
| publisher | Springer |
| reference | 201 (1995), S. 298-302 |
| search_space | articles |
| shingle_author_1 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. |
| shingle_author_2 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. |
| shingle_author_3 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. |
| shingle_author_4 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. |
| shingle_catch_all_1 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages Abstract Proteolytic and lipolytic activities of ninePenicillium strain and oneMucor strain previously isolated from Spanish dry fermented sausages have been studied.P. camemberti STCC 2267 andAspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and β-naphthyl acetate, β-naphthyl caprilate and β-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18°C and 22°C. Myofibrillar proteins and β-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22°C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production. 1438-2385 14382385 Springer |
| shingle_catch_all_2 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages Abstract Proteolytic and lipolytic activities of ninePenicillium strain and oneMucor strain previously isolated from Spanish dry fermented sausages have been studied.P. camemberti STCC 2267 andAspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and β-naphthyl acetate, β-naphthyl caprilate and β-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18°C and 22°C. Myofibrillar proteins and β-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22°C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production. 1438-2385 14382385 Springer |
| shingle_catch_all_3 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages Abstract Proteolytic and lipolytic activities of ninePenicillium strain and oneMucor strain previously isolated from Spanish dry fermented sausages have been studied.P. camemberti STCC 2267 andAspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and β-naphthyl acetate, β-naphthyl caprilate and β-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18°C and 22°C. Myofibrillar proteins and β-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22°C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production. 1438-2385 14382385 Springer |
| shingle_catch_all_4 | Trigueros, G. García, M. L. Casas, C. Ordóñez, J. A. Selgas, M. D. Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages Abstract Proteolytic and lipolytic activities of ninePenicillium strain and oneMucor strain previously isolated from Spanish dry fermented sausages have been studied.P. camemberti STCC 2267 andAspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and β-naphthyl acetate, β-naphthyl caprilate and β-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18°C and 22°C. Myofibrillar proteins and β-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22°C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production. 1438-2385 14382385 Springer |
| shingle_title_1 | Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages |
| shingle_title_2 | Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages |
| shingle_title_3 | Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages |
| shingle_title_4 | Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages |
| sigel_instance_filter | dkfz geomar wilbert ipn albert fhp |
| source_archive | Springer Online Journal Archives 1860-2000 |
| timestamp | 2024-05-06T09:49:52.760Z |
| titel | Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages |
| titel_suche | Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages |
| topic | ZM |
| uid | nat_lic_papers_NLM202033716 |