EFFECT OF SELECTED MOLD STRAINS ON PROTEOLYSIS IN DRY FERMENTED SAUSAGES

In order to contribute to the knowledge of the actual role played by m oulds in the proteolytic process occurring during the ripening of dry fermented sausages, a total of six different species of Penicillium an d Mucor genera, previously isolated from Spanish dry fermented sausage s and selected because of their proteolytic activity against meat prot eins, were inoculated on the surface of dry sausages (manufactured in a local factory) with natural and artificial casings. In all batches, water-soluble nitrogen, non-protein nitrogen, phosphotungstic-acid-sol uble nitrogen, free amino acids and total volatile nitrogen were studi ed. The results indicated that the greater difference between control and inoculated batches corresponded to water-soluble and non-protein n itrogen fractions in those inoculated with Penicillium spp. The batch inoculated with Mucor showed an increase in low-molecular-weight-fract ions. The proteolytic processes were more intense in batches prepared with natural casings due to the most intense colonization by moulds. I t was concluded that the influence of moulds depends on the mould stra in and on the type of casing used.