Premium
Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages
Author(s) -
HAGEN BEATE F.,
BERDAGUÉ JEANLOUIS,
HOLCK ASKILD L.,
NÆS HELGA,
BLOM HANS
Publication year - 1996
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.1365-2621.1996.tb10925.x
Subject(s) - lactobacillus paracasei , ripening , food science , chemistry , starter , flavor , bacillus licheniformis , fermentation , lactic acid , enzyme , bacteria , lactobacillaceae , lactobacillus , biochemistry , biology , bacillus subtilis , genetics
The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d‐lactic acid, a sharper pH‐drop and changes in chromato‐graphic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.