Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake

Research was conducted to examine the hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake. The objective is to determine the proteolytic activities of various enzyme combinations from L. curvatus and L. sake strains on sarcoplasmic proteins to predict their suitability and their proteolytic enzymes as starter cultures or additives, respectively, for the processing of dry fermented sausages. Results suggest that the differences in proteolytic activities may result in distinct flavor profiles for final products.