Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

Proteolytic enzyme activities of whole cells and cell free extracts (CFE) o f Lactobacillus curvatus CECT 904 and Lactobacillus sake CECT 4808 were cha racterised using synthetic chromogenic compounds and myofibrillar proteins as substrates. The hydrolytic action was monitored by SDS-PAGE and reverse phase-HPLC analyses. The CFE of L. sake partially contributed, together wit h muscle enzymes, to the initial hydrolysis of myofibrillar proteins. Whole -cells of both L. curvatus and L. sake generated peptides considered import ant for cured-meat taste. The peptide mapping, resulting from the action on the substrates assayed, revealed a profile of extra and intracellular enzy mes. Both strains expressed strong amino acid metabolism. (C) 1999 Elsevier Science B.V. All rights reserved.