Proteolytic Capability of Staphylococcus xylosus and Candida zeylanoides Isolated from Chinese Xuanwei Ham

Authors

  • Aixiang Huang Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, P.R. China.
  • Sarote Sirisansaneeyakul Department of Biotechnology Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Zongdao Chen Faculty of Food Science, Xinan University, Chong Qing 400716, P.R. China.
  • Zhixia Wu Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, P.R. China.
  • Yusuf Chisti School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand.

Keywords:

Candida zeylanoides, Chinese Xuanwei ham, myofibrillar protein, proteolysis, Staphylococcus xylosus

Abstract

The bacterium Staphylococcus xylosus and the yeast Candida zeylanoides, originally isolated from dry-cured Chinese Xuanwei ham, were investigated for proteolytic activity towards myofi brillar protein extracts of fresh and salted semimembranosus muscle of pork. Both microorganisms were proteolytically active and caused progressive generation of shorter peptides and free amino acids through the hydrolysis of myofi brillar proteins, which were analyzed by gel electrophoresis (SDS-PAGE)/a highperformance liquid chromatography and an automated amino acid analyzer, respectively. C. zeylanoides had a more pronounced proteolytic activity compared with S. xylosus. Hydrophilic peptides that have been associated with fl avor development were detected in chromatograms of hydrolyzed samples of myofi brillar proteins.

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Published

2012-02-29

How to Cite

Huang, Aixiang, Sarote Sirisansaneeyakul, Zongdao Chen, Zhixia Wu, and Yusuf Chisti. 2012. “Proteolytic Capability of Staphylococcus Xylosus and Candida Zeylanoides Isolated from Chinese Xuanwei Ham”. Agriculture and Natural Resources 46 (1). Bangkok, Thailand:98-106. https://li01.tci-thaijo.org/index.php/anres/article/view/242759.

Issue

Vol. 46 No. 1 (2012): January-February

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.