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Proteolytic Activity of Lactobacillus Strains Isolated from Dry-fermented Sausages on Muscle Sarcoplasmic Proteins

机译:从干发酵香肠中分离出的乳酸杆菌菌株对肌肌浆蛋白的蛋白水解活性。

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The proteolytic activity of seven strains of Lactobacillus from two species isolated from dry cured sausages was assayed using a soluble muscle extract as a source of proteins, at a temperature of 30℃. The results indicated that the strains of Lactobacillus plantarum tested had the more active proteolytic system, showing the highest amino acid release in the medium after 72 hr of incubation (L. plantarum CRL 681) when the microorganism was in the stationary phase of growth. The strains of L. casei showed a continued hydrolytic activity with a lower amino acids concentration along the studied period. The SDS PAGE profiles showed that the major changes in sarcoplasmic proteins were produced in the 13 kDa and 36-40 kDa molecular weights region.
机译:在温度为30℃的条件下,以可溶性肌肉提取物为蛋白质来源,对从干香肠中分离得到的两个物种的7株乳酸杆菌进行了蛋白水解活性的测定。结果表明,所测试的植物乳杆菌菌株具有更活跃的蛋白水解系统,当微生物处于生长的静止期时,在培养72小时(植物乳杆菌CRL 681)后,在培养基中显示出最高的氨基酸释放。在研究期间,干酪乳杆菌菌株表现出持续的水解活性,且氨基酸浓度较低。 SDS PAGE图谱表明,在13 kDa和36-40 kDa的分子量区域中产生了肌浆蛋白的主要变化。

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