Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

Abstract

This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at 22◦C. Low molecular weight peptides (<3 kDa) derivedfrom sarcoplasmic proteins were analyzed by a peptidomic approach. A diverse number ofprotein fragments were identified. The greatest peptides diversity was obtained when themixed starter culture was present. Peptides mainly arose from myoglobin, creatine-kinase,glyceraldehyde-3-phosphate-dehydrogenase and fructose-biphosphate-aldolase (ALDOA).ALDOA hydrolysis was attributed to the mixed starter culture; the released peptides couldact as biomarkers for a specific sausage technology.Significance: The selection of a specific autochthonous starter culture guarantees the hygieneand typicity of fermented sausages. The identification of new peptides as well as new targetproteins by means of peptidomics represents a significant step toward the elucidation ofthe role of microorganisms in meat proteolysis. Moreover, these peptides may be furtherused as biomarkers capable to certify the use of the applied autochthonous starter culturedescribed here.