title: Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham.
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.
authors.affiliation: Instituto de Ciencias Biomédicas, CEU Cardenal Herrera University, C/ Tirant lo Blanc 7, 46115 Alfara del Patriarca (Valencia), Spain.
authors.forename: C
authors.initials: C
authors.lastname: Alapont
authors.affiliation: Department of Preventive Medicine, Food Sciences, Public Health, Bromatology, Toxicology and Legal Medicine, Valencia University, Vicente Andrès Estellès sn, E-46100 Burjassot (Valencia), Spain ; Department of Biotechnology, Institute of Agrochemistry and Food Technology, P.O. 73, E-46100 Burjassot (Valencia), Spain.
authors.forename: P V
authors.initials: PV
authors.lastname: Martínez-Culebras
authors.affiliation: Instituto de Ciencias Biomédicas, CEU Cardenal Herrera University, C/ Tirant lo Blanc 7, 46115 Alfara del Patriarca (Valencia), Spain.
authors.forename: M C
authors.initials: MC
authors.lastname: López-Mendoza
keywords: Dry-cured ham; Fungi; Lipolysis; Proteolysis; Starters cultures