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Accelerated production of dry fermented sausage
H Blom1, B F Hagen, B O Pedersen
1MATFORSK, Norwegian Food Research Institute, Oslovn. 1, N-1430,A˚S, Norway.
Meat Science
|November 9, 2011
Summary
Proteolytic enzymes accelerate dry fermented sausage ripening. Researchers identified a specific bacterial serine proteinase and explored its genetic modification for improved sausage production and quality.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Dry fermented sausages require extended ripening periods.
- Proteolytic enzymes can influence sausage texture and flavor development.
- Bacterial proteinases offer potential for controlled ripening acceleration.
Purpose of the Study:
- To review research on using proteolytic enzymes for accelerated ripening of dry fermented sausages.
- To detail experiments involving bacterial proteinases in sausage production.
- To explore the genetic modification of starter cultures for enhanced enzyme production.
Main Methods:
- Review of existing literature and experimental data.
- Sensory, biochemical, and gas chromatography-mass spectrometry (GC/MS) analyses of sausages.
- Biochemical and genetic characterization of a specific serine proteinase from Lactobacillus paracasei.
- Genetic transformation of starter cultures.
Main Results:
- Addition of bacterial proteinases, particularly a serine proteinase from Lactobacillus paracasei, demonstrated potential for accelerated ripening.
- Characterization identified the optimal enzyme for enhancing sausage sensory and biochemical profiles.
- Successful genetic modification of starter cultures for proteinase production was achieved.
Conclusions:
- Bacterial proteolytic enzymes are effective in accelerating dry fermented sausage ripening.
- The identified serine proteinase from Lactobacillus paracasei is a promising candidate for industrial application.
- Genetic engineering of starter cultures offers a viable strategy for improving sausage fermentation processes.
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