Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Meat-model system development for proteolytic activity determination.

Graciela Vignolo1, Silvina Fadda, Patricia Castellano

  • 1Centro de Referencia para Lactobacilos-CONICET, Tucumán, Argentina.

Methods in Molecular Biology (Clifton, N.J.)
|May 25, 2004
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentation.

World journal of microbiology & biotechnology·2026
Same author

Secretome Profiling of <i>Lactiplantibacillus plantarum</i> CRL681 Predicts Potential Molecular Mechanisms Involved in the Antimicrobial Activity Against <i>Escherichia coli</i> O157:H7.

Antibiotics (Basel, Switzerland)·2026
Same author

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile <i>Escherichia coli</i> O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study.

Foods (Basel, Switzerland)·2025
Same author

Genomic Characterisation of Limosilactobacillus fermentum CRL2085 Unveiling Probiotic Traits for Application in Cattle Feed.

Environmental microbiology reports·2025
Same author

Physiological, microscopic and proteomic performance of Escherichia coli O157:H7 biofilms challenged with antagonistic lactic acid bacteria as a bio-decontamination tool for the food industry.

International journal of food microbiology·2025
Same author

Impairment of Listeria monocytogenes biofilm developed on industrial surfaces by Latilactobacillus curvatus CRL1579 bacteriocin.

Food microbiology·2024
Same journal

Mapping the 3D Chromosome Organization of a Biosynthetic Gene Cluster by Capture Hi-C (CHi-C).

Methods in molecular biology (Clifton, N.J.)·2026
Same journal

Mapping the 3D Chromosome Organization of Streptomyces by Hi-C.

Methods in molecular biology (Clifton, N.J.)·2026
Same journal

CUT&Tag Epigenomic Profiling of Biosynthetic Gene Clusters in Arabidopsis thaliana.

Methods in molecular biology (Clifton, N.J.)·2026
Same journal

Rhizobium rhizogenes-Mediated Hairy Root Transformation Protocol for Lotus japonicus and Other Legumes.

Methods in molecular biology (Clifton, N.J.)·2026
Same journal

Characterization of Bioactive Saponins from Sea Cucumbers.

Methods in molecular biology (Clifton, N.J.)·2026
Same journal

Methods for Functional Validation of Terpenoid Metabolic Clusters in Nicotiana benthamiana and Aspergillus oryzae.

Methods in molecular biology (Clifton, N.J.)·2026
See all related articles

Researchers developed a new method to measure how lactic acid bacteria break down meat proteins. This helps understand their role in fermented sausage flavor and texture development.

Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Meat product preparation involves complex technological parameters affecting protein properties.
  • Dry-curing and fermentation involve endogenous and bacterial enzymes, leading to protein breakdown and flavor development.

Purpose of the Study:

  • To investigate the proteolytic system of lactic acid bacteria in meat fermentation.
  • To develop a method for assessing lactic acid bacteria's capacity to degrade meat proteins.

Main Methods:

  • A spectrophotometric method was developed using a soluble muscle extract.
  • The method quanties alpha-amino groups released by protein hydrolysis using o-phtaldialdehyde and beta-mercaptoethanol.

Main Results:

Related Experiment Videos

  • The developed method quantifies protein degradation by lactic acid bacteria.
  • This technique allows for the study of proteolytic events in a food system.

Conclusions:

  • The study provides a tool to evaluate the proteolytic activity of lactic acid bacteria in meat products.
  • Understanding these processes is crucial for optimizing texture and flavor in fermented sausages.