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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 633-641
Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins
Anna Okon´ 1, Joanna Stadnik1, Zbigniew Jo´zef Dolatowski1
1 Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
ABSTRACT
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis 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 B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis 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 B. animalis ssp. lactis BB12.
KEYWORD
Dry-cured loins, Free amino acids, Peptides, Antioxidant activity
Food Science and Biotechnology 2017 ; 26(3): 633-641
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