| Autor: |
Vignolo, Graciela Margarita, Castellano, Patricia Haydee, Fontana, Cecilia Alejandra, Cocconcelli, Pier Sandro, Fadda, Silvina G. |
| Přispěvatelé: |
Vinderola, Celso Gabriel, Ouwehand, Arthur C., Salminen, Seppo, von Wright, Atte |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Lactic Acid Bacteria: Microbiological and Functional Aspects |
| Popis: |
Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of LAB to peptides and amino acids generation as well as the final sensory features of fermented products is generally accepted. Meat proteins are known to undergo hydrolysis, first to polypeptides by endogenous muscle enzymes, and the release of smaller peptides and amino acids by the action of peptidases and aminopeptidases from both muscle and LAB is produced. Fermented meats are unique products, often represented as elements of culinary heritage and identity. Producers of fermented meat products face important challenges, both at the level of small producers and at the large industrial-scale level. Meat also acts as a buffer and as such may protect LAB from low pH environment as well as against the lethal action of bile. Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; Italia Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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