This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fadda, S.
Right arrow Articles by Toldrá, F.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Fadda, S.
Right arrow Articles by Toldrá, F.
Agricola
Right arrow Articles by Fadda, S.
Right arrow Articles by Toldrá, F.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, February 1999, p. 578-584, Vol. 65, No. 2
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.

Hydrolysis of Pork Muscle Sarcoplasmic Proteins by Lactobacillus curvatus and Lactobacillus sake

Silvina Fadda,1 Yolanda Sanz,1 Graciela Vignolo,2 M.-Concepción Aristoy,1 Guillermo Oliver,2 and Fidel Toldrá1,*

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain,1 and Centro de Referencia para Lactobacilos (CERELA), 4000 San Miguel de Tucumán, Argentina2

Received 27 May 1998/Accepted 9 November 1998

Lactobacillus curvatus CECT 904 and Lactobacillus sake CECT 4808 were selected on the basis of their proteolytic activities against synthetic substrates. Further, the effects of whole cells, cell extracts, and a combination of both enzymatic sources on muscle sarcoplasmic proteins were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reverse-phase high-performance liquid chromatography analyses. Strains of both species displayed proteinase activities on five sarcoplasmic proteins. The inoculation of whole cells caused a degradation of peptides, whereas the addition of cell extracts resulted in the generation of both hydrophilic and hydrophobic peptides. This phenomenon was remarkably more pronounced when L. curvatus was involved. Whole cells also consumed a great amount of free amino acids, while the addition of intracellular enzymes contributed to their generation. L. sake accounted for a greater release of free amino acids. In general, cell viability and also proteolytic events were promoted when cell suspensions were provided with cell extracts as an extra source of enzymes.

* Corresponding author. Mailing address: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apt. 73, 46100 Burjassot (Valencia), Spain. Phone: 34 96 3900022. Fax: 34 96 3636301. E-mail: ftoldra{at}iata.csic.es.

Applied and Environmental Microbiology, February 1999, p. 578-584, Vol. 65, No. 2
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:

  • Villani, F., Casaburi, A., Pennacchia, C., Filosa, L., Russo, F., Ercolini, D. (2007). Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures. Appl. Environ. Microbiol. 73: 5453-5463 [Abstract] [Full Text]  
  • Matthews, A., Grimaldi, A., Walker, M., Bartowsky, E., Grbin, P., Jiranek, V. (2004). Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification. Appl. Environ. Microbiol. 70: 5715-5731 [Full Text]  
  • Bolumar, T., Sanz, Y., Aristoy, M.-C., Toldra, F. (2003). Purification and Characterization of a Prolyl Aminopeptidase from Debaryomyces hansenii. Appl. Environ. Microbiol. 69: 227-232 [Abstract] [Full Text]  
  • Sanz, Y., Toldra, F. (2002). Purification and Characterization of an Arginine Aminopeptidase from Lactobacillus sakei. Appl. Environ. Microbiol. 68: 1980-1987 [Abstract] [Full Text]  
  • Cocolin, L., Manzano, M., Cantoni, C., Comi, G. (2001). Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages. Appl. Environ. Microbiol. 67: 5113-5121 [Abstract] [Full Text]  
  • Sanz, Y., Toldrá, F. (2001). Purification and Characterization of an X-Prolyl-Dipeptidyl Peptidase from Lactobacillus sakei. Appl. Environ. Microbiol. 67: 1815-1820 [Abstract] [Full Text]  
  • Björkroth, K. J., Geisen, R., Schillinger, U., Weiss, N., De Vos, P., Holzapfel, W. H., Korkeala, H. J., Vandamme, P. (2000). Characterization of Leuconostoc gasicomitatum sp. nov., Associated with Spoiled Raw Tomato-Marinated Broiler Meat Strips Packaged under Modified-Atmosphere Conditions. Appl. Environ. Microbiol. 66: 3764-3772 [Abstract] [Full Text]  
  • Fadda, S., Sanz, Y., Vignolo, G., Aristoy, M.-C., Oliver, G., Toldrá, F. (1999). Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by Lactobacillus plantarum. Appl. Environ. Microbiol. 65: 3540-3546 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»