PROTEOLYTIC AND LIPOLYTIC-ACTIVITIES OF MOLD STRAINS ISOLATED FROM SPANISH DRY FERMENTED SAUSAGES

Proteolytic and lipolytic activities of nine Penicillium strain and on e Mucor strain previously isolated from Spanish dry fermented sausages have been studied. P. camemberti STCC 2267 and Aspergillus oryzae ATC C 9362 were also used. Myofibrillar and sarcoplasmic proteins as well as fat extracted from pork meat and beta-naphthyl acetate, beta-naphth yl caprilate and beta-naphthyl laurate were used as substrates. Mould strains were grown in an enrichment medium prepared at pH 5.5 and 7.0 and malt extract broth. Strains were incubated at 18 degrees C and 22 degrees C. Myofibrillar proteins and beta-naphthyl caprilate were the most hydrolysed substrates. The greater enzymatic activities were obse rved at a pH 7.0 and 22 degrees C. However, five mould strains showed considerable enzymatic activities under conditions similar to those us ed for ripening dry fermented sausages. These strains can be assayed a s potential starter cultures for industrial sausage production.