PROTEOLYTIC AND LIPOLYTIC-ACTIVITIES OF MOLD STRAINS ISOLATED FROM SPANISH DRY FERMENTED SAUSAGES

Proteolytic and lipolytic activities of nine Penicillium strain and one Mucor strain previously isolated from Spanish dry fermented sausages have been studied. P. camemberti STCC 2267 and Aspergillus oryzae ATCC 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and beta-naphthyl acetate, beta-naphthyl caprilate and beta-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18 degrees C and 22 degrees C. Myofibrillar proteins and beta-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were observed at a pH 7.0 and 22 degrees C. However, five mould strains showed considerable enzymatic activities under conditions similar to those used for ripening dry fermented sausages. These strains can be assayed as potential starter cultures for industrial sausage production.