Effect of Bauer and ssp. BB12 on proteolytic changes in dry-cured loins.

The effect of the potentially probiotic bacteria strain of Bauer and probiotic bacteria ssp BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain ssp BB12 and the loin with the mixture of strains Bauer and ssp BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain ssp BB12.