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dc.contributor.author
Fadda, Silvina G.  
dc.contributor.author
Oliver, Guillermo  
dc.contributor.author
Vignolo, Graciela Margarita  
dc.date.available
2018-09-06T22:16:29Z  
dc.date.issued
2002-04  
dc.identifier.citation
Fadda, Silvina G.; Oliver, Guillermo; Vignolo, Graciela Margarita; Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 3; 4-2002; 1179-1183  
dc.identifier.issn
0022-1147  
dc.identifier.uri
http://hdl.handle.net/11336/58665  
dc.description.abstract
The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage-like system was studied. After 96 h of incubation the proteolytic system of L. plantarum CRL681 caused a degradation of both sarcoplasmic and myofibrillar proteins, whereas L. casei CRL705 showed a different affinity to meat proteins. The inoculation of both strains showed a higher activity toward sarcoplasmic fraction. These results correlated with a high rate of sarcoplasmic protein degradation observed in SDS-PAGE analysis. The generation of free amino acids as well as the pH drop at the end of the incubation period was maximal in presence of the mixed starter culture, thereby demonstrating the suitability of these strains to be used in the fermentation of meat products.  
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
Dry Fermented Sausages  
dc.subject
Lactobacilli  
dc.subject
Meat Proteins  
dc.subject
Proteolytic Activity  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-08-30T15:52:39Z  
dc.identifier.eissn
1750-3841  
dc.journal.volume
67  
dc.journal.number
3  
dc.journal.pagination
1179-1183  
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: Oliver, Guillermo. 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 Food Science  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1365-2621.2002.tb09473.x  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09473.x