Proteolytic effect of starter culture during ripening of smoked horse sausage

• Published in: Food science and biotechnology Vol. 26; no. 5; pp. 1363 - 1369
• Main Authors: Shiling, Lu, Xianna, Han, yanbin, Yang, Baokun, Li, Chengjian, Xu, Qingling, Wang
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.10.2017; Springer Nature B.V; 한국식품과학회
• Subjects: Bacteria; Biodegradation; Cathepsin B; Chemistry; Chemistry and Materials Science; Degradation; Enzymes; Food processing industry; Food Science; Nutrition; pH effects; Proteins; Proteolysis; Ripening; Starter cultures; Water activity; 식품과학; Smoked horse sausage; Starter culture; Cathepsins; Proteolysis
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0163-6

In this study, we assessed the effect of bacterial and endogenous enzymes on the proteolysis of smoked horse sausage. Commercial starter culture ( Staphylococcus xylosus  +  Lactobacillus sakei ) was used in smoked horse sausage. Cathepsin B + L and cathepsin B activities, microbiological growth, pH, and water activity (a w ) were measured. Based on PCR-DGGE fingerprint analyses, the starter culture inhibited endogenous bacterial growth. During ripening, the residual activity of cathepsin B + L and cathepsin B was higher in batch C (control) than in batch S (containing starter cultures). The starter and endogenous enzymes promote the degradation of sarcoplasmic and myofibrillar proteins; however, the degradation of these proteins was higher in batch S than in batch C. Therefore, bacterial enzymes played a major role in the degradation of proteins during the ripening of smoked horse sausage.