DETECTION OF PROTEOLYTIC ACTIVITY IN MICROORGANISMS ISOLATED FROM DRY-CURED HAM

被引：93

作者：

MOLINA, I ^{[1
]}

TOLDRA, F ^{[1
]}

机构：

[1] ICSIC,INST AGROQUIM & TECNOL ALIMENTOS,E-46010 VALENCIA,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

HAM; MEAT; MICROBES; PROTEOLYTIC; DRY CURED;

D O I：

10.1111/j.1365-2621.1992.tb06843.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Different assays were tested for the detection of proteolytic activity in both Pediococcus pentosaceus and Staphylococcus xylosus, two major microorganisms isolated from dry-cured ham. Absence of endopeptidase activity was found even when using raw sarcoplasmic and myofibrillar proteins. However, P. pentosaceus showed strong leucine and valine arylamidase activities while St. xylosus showed a very weak leucine arylamidase activity.

引用

页码：1308 / 1310

页数：3

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