Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

Abstract

This study focuses on meat protein degradation by different starter cultures. Sausage models inoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and as a mixture were incubated 10 days at 22 °C. Low molecular weight peptides (<3 kDa) derived from sarcoplasmic proteins were analyzed by a peptidomic approach. A diverse number of protein fragments were identified. The greatest peptides diversity was obtained when the mixed starter culture was present. Peptides mainly arose from myoglobin, creatine-kinase, glyceraldehyde-3-phosphate-dehydrogenase and fructose-biphosphate-aldolase (ALDOA). ALDOA hydrolysis was attributed to the mixed starter culture; the released peptides could act as biomarkers for a specific sausage technology. Significance: The selection of a specific autochthonous starter culture guarantees the hygiene and typicity of fermented sausages. The identification of new peptides as well as new target proteins by means of peptidomics represents a significant step toward the elucidation of the role of microorganisms in meat proteolysis. Moreover, these peptides may be further used as biomarkers capable to certify the use of the applied autochthonous starter culture described here.

Keywords

• Meat proteolysis
• Lactic acid bacteria
• Starter cultures
• Peptidomics