Casaburi Annalisa, Aristoy M-Conception, Cavella Silvana, Di Monaco Rossella, Ercolini Danilo, Toldrá Fidel, Villani Francesco
Dipartimento di Scienza degli Alimenti Universitá, degli Studi di Napoli "Federico II", 80055 Portici, Naples, Italy; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain.
Meat Sci. 2007 Jun;76(2):295-307. doi: 10.1016/j.meatsci.2006.11.011. Epub 2007 Jan 16.
In this study, two strains of Staphylococcus xylosus isolated from traditional fermented sausages of Vallo di Diano (Southern Italy) were used in combination with an acidifying strain of Lactobacillus curvatus as starter culture for the production of fermented sausages. Two starter formulation were developed combining the proteolytic but not lipolytic (prt(+), lip(-)) S. xylosus CVS11 with the L. curvatus AVL3 (starter S1) and the S. xylosus FVS21 (prt(-), lip(+)) with the same strain of L. curvatus (starter S2). Proteolysis and lipolysis were observed during ripening by the increase in total free amino acids (FAA) and free fatty acids (FFA), respectively. Such activities were observed in both started and non started sausages (control). Moreover, the proteolytic and lipolytic activities were detected in products started by both formulations irrespective of the presence of such activities in the strains used. Therefore, it was not possible to conclude whether the effect of proteolysis and lipolysis during ripening of the started fermented sausages was due to the activity of the starter cultures or to the action of meat endogenous enzymes.
在本研究中，从意大利南部瓦洛迪亚诺的传统发酵香肠中分离出的两株木糖葡萄球菌与一株弯曲乳杆菌酸化菌株组合，用作发酵香肠生产的发酵剂。开发了两种发酵剂配方，将蛋白水解但不脂肪水解（prt(+)，lip(-)）的木糖葡萄球菌CVS11与弯曲乳杆菌AVL3组合（发酵剂S1），以及木糖葡萄球菌FVS21（prt(-)，lip(+)）与同一株弯曲乳杆菌组合（发酵剂S2）。在成熟过程中，分别通过总游离氨基酸（FAA）和游离脂肪酸（FFA）的增加观察到蛋白水解和脂肪水解。在添加发酵剂和未添加发酵剂的香肠（对照）中均观察到此类活性。此外，无论所用菌株中是否存在此类活性，在两种配方发酵的产品中均检测到蛋白水解和脂肪水解活性。因此，无法确定在添加发酵剂的发酵香肠成熟过程中蛋白水解和脂肪水解的效果是由于发酵剂培养物的活性还是肉类内源酶的作用。
