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

EuPA Open Proteomics

Volumn 7, Issue , 2015, Pages 54-63

  López, Constanza M ^a   Sentandreu, Miguel A ^b   Vignolo, Graciela M ^a   Fadda, Silvina G ^a  

^a CERELA Centro de Referencia para Lactobacilos CONICET ^*  (Argentina)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Lactic acid bacteria; Meat proteolysis; Peptidomics; Starter cultures

Indexed keywords

BIOLOGICAL MARKER; CEFOXITIN; CHLORAMPHENICOL; CIPROFLOXACIN; CLINDAMYCIN; COTRIMOXAZOLE; CREATINE KINASE; ERYTHROMYCIN; FRUCTOSE BIPHOSPHATE ALDOLASE; FRUCTOSE BISPHOSPHATE ALDOLASE; GLYCERALDEHYDE 3 PHOSPHATE DEHYDROGENASE; LOW MOLECULAR WEIGHT PEPTIDE; MYOGLOBIN; NEOMYCIN; NOVOBIOCIN; OXACILLIN; PENICILLIN DERIVATIVE; RIFAMPICIN; SARCOPLASMIC PROTEIN; STREPTOMYCIN; TETRACYCLINE; UNCLASSIFIED DRUG; VANCOMYCIN;

AMINO ACID SEQUENCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BEAKER SAUSAGE; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; HYDROLYSIS; INOCULATION; LACTOBACILLUS CURVATUS; LIQUID CHROMATOGRAPHY; MEAT; NONHUMAN; PEPTIDOMICS; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN SECRETION; STAPHYLOCOCCUS; STAPHYLOCOCCUS VITULINUS; STARTER CULTURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; STAPHYLOCOCCUS VITULINUS;

EID: 84930622890     PISSN: 22129685     EISSN: 22129685     Source Type: Journal    
DOI: 10.1016/j.euprot.2015.05.001     Document Type: Article

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