title: A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum.
abstract: The study was aimed to investigate different roles of endogenous and Lactobacillus plantarum proteases during fast fermentation of silver carp. The results show that endogenous proteases could degrade both sarcoplasmic and myofibrillar proteins. In contrast, L. plantarum had low proteinase activities and could only hydrolyze sarcoplasmic peptides. This indicates that gel properties could be mainly affected by endogenous proteolysis while microbial proteolysis contributed to the production of smaller peptides and free amino acids which may be related to flavor and taste. Texture and free amino acid analyses verified these hypotheses. It shows that endogenous lysosomal proteases were the major contributors for the decrease of gel strength while L. plantarum proteolytic activities could lead to the increase of aspartic acid, glutamic acid, and alanine, which may result in umami and sweet taste; and also lead to a rise in some amino acids which were volatile compounds precursors.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.
authors.forename: Wen-Shui
authors.initials: WS
authors.lastname: Xia
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Xiao-Wei
authors.initials: XW
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Yan-Shun
authors.initials: YS
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Qi-Xing
authors.initials: QX
authors.lastname: Jiang
mesh_terms: D000818:Animals; D002347:Carps / Q000254:growth & development*; D005285:Fermentation; D005399:Fishes / Q000254:growth & development* / Q000821:virology; D048191:Lactiplantibacillus plantarum / Q000737:chemistry*; D059748:Proteolysis; D013649:Taste
keywords: Endogenous; Fast fish fermentation; Gel properties; Lactobacillus plantarum; Proteolytic activities; Taste formation