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Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage
Author(s) -
SANZ YOLANDA,
TOLDRÁ FIDEL
Publication year - 1997
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.1365-2621.1997.tb12246.x
Subject(s) - aminopeptidase , food science , curing (chemistry) , chemistry , lactic acid , lactobacillus , biochemistry , bacteria , amino acid , leucine , biology , polymer chemistry , fermentation , genetics
The effect of curing agents and dry sausage processing parameters on four aminopeptidases (AP 1, AP 2, AP 3, and AP 4) of Lactobacillus sake was investigated. NaCl exerted a strong inhibitory effect against AP 1 but activated the remaining aminopeptidases. NaNO 3 caused inhibition of AP 3 and AP 4. Ascorbic acid inhibited AP 1 and AP 3 while glucose only reduced AP 3 activity. Water activities and processing temperatures affected activity of all aminopeptidases. Acid pH decreased aminopeptidase activity except for AP 4. The combined effects of curing agents and process parameters to simulate different stages during dry sausage processing indicated that AP 2 and AP 4 may remain active throughout the process.