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dc.contributor.author
Fadda, Silvina G.  
dc.contributor.author
Vildoza, María José  
dc.contributor.author
Vignolo, Graciela Margarita  
dc.date.available
2018-08-21T21:13:40Z  
dc.date.issued
2010-07-16  
dc.identifier.citation
Fadda, Silvina G.; Vildoza, María José; Vignolo, Graciela Margarita; The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 21; 3; 16-7-2010; 545-556  
dc.identifier.issn
1046-0756  
dc.identifier.uri
http://hdl.handle.net/11336/56481  
dc.description.abstract
The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0. Journal compilation.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Lactic Acid Bacteria  
dc.subject
Proteolysis  
dc.subject
Starter Cultures  
dc.subject
Meat  
dc.subject.classification
Otras Ciencias Biológicas  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
The acidogenic metabolism of lactobacillus plantarum crl 681 improves sarcoplasmic protein hydrolysis during meat fermentation  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-04-10T14:05:22Z  
dc.identifier.eissn
1745-4573  
dc.journal.volume
21  
dc.journal.number
3  
dc.journal.pagination
545-556  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Vildoza, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.journal.title
Journal Of Muscle Foods  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1745-4573.2009.00202.x  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4573.2009.00202.x