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Detection of Proteolytic Activity in Microorganisms Isolated from Dry‐Cured Ham
Author(s) -
MOLINA IRENE,
TOLDRA FIDEL
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06843.x
Subject(s) - staphylococcus xylosus , valine , leucine , endopeptidase , microorganism , chemistry , pediococcus , food science , biochemistry , bacteria , biology , staphylococcus , amino acid , lactobacillus , staphylococcus aureus , enzyme , fermentation , genetics
Different assays were tested for the detection of proteolytic activity in both Pediococcus pentosaceus and Staphylococcus xylosus , two major microorganisms isolated from dry‐cured ham. Absence of endopeptidase activity was found even when using raw sarcoplasmic and myofibrillar proteins. However, P. pentosaceus showed strong leucine and valine arylamidase activities while St. xylosus showed a very weak leucine arylamidase activity.