AMINOPEPTIDASE ACTIVITIES FROM LACTOBACILLUS-SAKE IN MODELS OF CURINGINGREDIENTS AND PROCESSING CONDITIONS FOR DRY SAUSAGE

The effect of curing agents and dry sausage processing parameters on f our aminopeptidases (AP 1, AP 2, AP 3, and AP 4) of Lactobacillus sake was investigated, NaCl exerted a strong inhibitory effect against AP 1 but activated the remaining aminopeptidases. NaNO3 caused inhibition of AP 3 and AP 4, Ascorbic acid inhibited AP 1 and AP 3 while glucose only reduced AP 3 activity. Water activities and processing temperatu res affected activity of all aminopeptidases. Acid pH decreased aminop eptidase activity except for AP 4. The combined effects of curing agen ts and process parameters to simulate different stages during dry saus age processing Indicated that AP 2 and AP 4 may remain active througho ut the process.