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首页> 外文期刊>Food microbiology >Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
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Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

机译：产黄青霉Pg222对猪肉肌原纤维蛋白的活性产生非蛋白质氮和挥发性化合物

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摘要

A non-toxigenic strain of proteolytic Penicillium chrysogenum Pg222 isolated from dry-cured ham was tested for its ability to generate non-protein nitrogen (NPN) and volatile compounds from muscle myofibrillar proteins. The activity of mold led to higher accumulation of non-protein and amino acidic nitrogens than control samples. Volatile compound analysis revealed the presence of branched compounds, such as 3-methylbutanal and 3-methylbutanol only in samples inoculated with the mold. Similarly, compounds such as ethanol, propanol and 2-methoxy ethanol were detected only in inoculated samples at all sampling time. 3- and 2-methylpentane, benzoic and acetic acids, 2-butanone and 2-ethylhexanol, pyridine and 3-carene were detected occasionally, but only in the Pg222 batch. The proteolytic activity of P. chrysogenum Pg222 lead to accumulation of soluble NPN compounds, in addition to the generation of volatile compounds of great interest for dry-cured meat products. Therefore, this mold could be appropriate to be used as a non-toxigenic starter culture during the ripening of dry-cured meat products to stimulate proteolysis and flavour development.
机译：测试了从干腌火腿中分离出的非蛋白水解性产黄青霉Pg222菌株的毒力，该菌株从肌肉肌原纤维蛋白产生非蛋白氮（NPN）和挥发性化合物的能力。霉菌的活性导致非蛋白质和氨基酸氮的积累高于对照样品。挥发性化合物分析表明，仅在接种了霉菌的样品中存在支链化合物，例如3-甲基丁醛和3-甲基丁醇。同样，在所有采样时间仅在接种样品中检测到乙醇，丙醇和2-甲氧基乙醇等化合物。偶尔检测到3-和2-甲基戊烷，苯甲酸和乙酸，2-丁酮和2-乙基己醇，吡啶和3-烯，但仅在Pg222批次中检测到。产黄青霉Pg222的蛋白水解活性导致可溶性NPN化合物的积聚，此外还产生了对干腌肉制品非常感兴趣的挥发性化合物。因此，这种模具可能适合用作干腌肉制品成熟过程中的无毒发酵剂，以刺激蛋白水解和风味的发展。

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