ACCELERATED RIPENING OF DRY FERMENTED SAUSAGE BY ADDITION OF A LACTOBACILLUS PROTEINASE

Accelerated ripening of dry sausage was investigated by adding two dif ferent concentrations of proteinase isolated from Lactobacillus paraca sei ssp. paracasei NCDO151 to sausage mixtures. Sausages with proteina se showed a greater pH decrease and a greater increase in lactic acid formation, water loss, protein degradation and peptide formation than control, no enzyme, sausages. Changes were most pronounced in the saus ages containing 12 U g(-1) proteinase. Addition of proteinase caused a specific increase in glutamate, serine and lysine content. Sensory ev aluation after 14 days of ripening showed a significant increase in fl avour intensity, maturity flavour, acidity, bitter taste and hardness in the proteinase-containing sausages. Addition of proteinase induced changes earlier in the fermentation and ripening period than in the co ntrol, thereby indicating an acceleration of maturation.