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 Sanz, Y.
Right arrow Articles by Toldrá, F.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Sanz, Y.
Right arrow Articles by Toldrá, F.
Agricola
Right arrow Articles by Sanz, Y.
Right arrow Articles by Toldrá, F.

 Previous Article  |  Next Article 

Appl Environ Microbiol, June 1998, p. 2313-2314, Vol. 64, No. 6
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.

Myoglobin as an Inhibitor of Exopeptidases from Lactobacillus sake

Yolanda Sanz and Fidel Toldrá*

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot, Valencia, Spain

Received 12 December 1997/Accepted 21 March 1998

The effects of myoglobin on exopeptidases of Lactobacillus sake were determined. Inhibition of the aminopeptidases increased as the myoglobin concentration increased; aminopeptidase 3 was the most affected (90% inhibition). Aminopeptidases 1, 2, and 4 showed similar inhibition levels (around 60%). Myoglobin did not affect tripeptidase activity. Thus, myoglobin could limit amino acid generation in meat systems.

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

Appl Environ Microbiol, June 1998, p. 2313-2314, Vol. 64, No. 6
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:

  • 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]  
  • Fadda, S., Sanz, Y., Vignolo, G., Aristoy, M.-C., Oliver, G., Toldrá, F. (1999). Hydrolysis of Pork Muscle Sarcoplasmic Proteins by Lactobacillus curvatus and Lactobacillus sake. Appl. Environ. Microbiol. 65: 578-584 [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»