EFFECT OF THE LACTIC FERMENTATION WITH Staphylococcus carnosus AND Lactobacillus alimentarius ON THE MYOFIBRILLAR OF PROTEINS FRACTION FROM PORK MEAT

  • H. Minor-Pérez Área de Bioquímica de Macromoléculas, Departamento de Biotecnología, UAM-Iztapalapa
  • I. Guerrero-Legarreta Área de Bioquímica de Macromoléculas, Departamento de Biotecnología, UAM-Iztapalapa
  • H. Minor-Pérez Subdirección de Investigación, Tecnológico de Estudios Superiores de Ecatepec
Keywords: lactic fermentation, myofibrillar proteins, acid lactic, actin, myosin

Abstract

Lactic acid fermentation in situ by a controlled lactic fermentation with selected inocula is a cheap and efficient method to reduce microbial contamination in meat surfaces. However, this technology can result in the reduction of meat quality due, among others, to proteolytic activity of lactic acid bacteria. The effect of lactic fermentation using strains of Staphylococcus carnosus and Lactobacillus alimentarius upon myofibrillar proteins of pork was studied in vacuum packaged samples stored during 96 h at 4°C and 19oC. Electrophoretic patterns of the major myofibrillar proteins (myosin and actin) in SDS polyacrylamide gels were compared. At both temperatures three bands were observed at 96 h of study, in the control and inoculated samples with lactic acid bacteria, three bands identified as heavy myosin degradation products, whereas no degradation was observed for actin.

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Published
2020-11-23
How to Cite
Minor-Pérez, H., Guerrero-Legarreta, I., & Minor-Pérez, H. (2020). EFFECT OF THE LACTIC FERMENTATION WITH Staphylococcus carnosus AND Lactobacillus alimentarius ON THE MYOFIBRILLAR OF PROTEINS FRACTION FROM PORK MEAT. Revista Mexicana De Ingeniería Química, 2(1), 57-62. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2227