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Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham

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Abstract

Fungi play a key role in dry-cured ham production because of their lipolytic and proteolytic activities. In the present study, 74 fungal strains from dry-cured Teruel hams and air chambers were tested for proteolytic and lipolytic activities, with a view to their possible use as starter cultures. Lipolytic activity of fungi was studied against lauric, palmitic, stearic and oleic acids, whereas proteolytic activity was studied against casein and myosin. Of the 74 fungal strains tested, most of them demonstrated lipolytic activity (94.59 %). Lipolytic activity against lauric and oleic acids was stronger than against palmitic and stearic acids. 39 strains (52.70 %) demonstrated proteolytic activity against casein and the 6 highest proteolytic strains were also tested for pork myosin proteolysis. Some strains belonging to Penicillium commune, Penicillium chrysogenum, Penicillium nalgiovense and Cladosporium cladosporioides were selected because of their significant proteolytic and lipolytic activities and could be suitable to use as starters in dry-cured ham.

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Acknowledgments

This research was supported by grants from CEU-CARDENAL HERRERA UNIVERSITY (PRCEU-UCH 30/08).

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Authors and Affiliations

  1. Instituto de Ciencias Biomédicas, CEU Cardenal Herrera University, C/ Tirant lo Blanc 7, 46115, Alfara del Patriarca (Valencia), Spain

    C. Alapont & M. C. López-Mendoza

  2. Department of Preventive Medicine, Food Sciences, Public Health, Bromatology, Toxicology and Legal Medicine, Valencia University, Vicente Andrès Estellès sn, E-46100, Burjassot (Valencia), Spain

    P. V. Martínez-Culebras

  3. Department of Biotechnology, Institute of Agrochemistry and Food Technology, P.O. 73, E-46100, Burjassot (Valencia), Spain

    P. V. Martínez-Culebras

Authors
  1. C. Alapont
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  2. P. V. Martínez-Culebras
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  3. M. C. López-Mendoza
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Corresponding author

Correspondence to M. C. López-Mendoza.

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Research Highlights

• Proteolytic and lipolytic activity of mycobiota from dry-cured ham

• Lipolytic activity of fungi against lauric, palmitic, stearic and oleic acids

• Some strains of P. commune, C. cladosporioides and P. nalgiovense showed a high lipolytic ability

• Some strains of P. commune, P. carneum and C. cladosporioides showed a high proteolytic ability

• P. commune, P. nalgiovense and Cladosporium strains could be suitable to use as starters in dry-cured ham

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Alapont, C., Martínez-Culebras, P.V. & López-Mendoza, M.C. Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham. J Food Sci Technol 52, 5250–5256 (2015). https://doi.org/10.1007/s13197-014-1582-5

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  • DOI: https://doi.org/10.1007/s13197-014-1582-5

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