RT Journal Article T1 Use of bacterial extracts to enhance amino acids breakdown in dry fermented sausages A1 Herranz Hernández, María Beatriz A1 Fernández Álvarez, Manuela A1 Hoz Perales, Lorenzo De La A1 Ordóñez Pereda, Juan Antonio AB The effect of the intracellular cell-free extracts (ICFEs) of two bacterial strains (Lactobacillus sakei GO and Bacillus pumilus) on the amino acid catabolism and the sensory properties of dry fermented sausages, was investigated. Extracts were added to sausages alone or in combination with a protease, papain. Amino acid breakdown was monitored by the changes in free amino acids, ammonia and amine content during the ripening process. A 15% decrease in the content of free amino acids was observed in sausages added with the ICFE from L. sakei GO. Furthermore, the extract of L. sakei GO significantly reduced (54–68%) the content of the amino acids considered as precursors of the typical ripened flavour, i.e., valine, leucine and isoleucine. Chemical changes were not reflected in a significant improvement of the sensory quality of sausages added with the ICFEs. The potential use of the bacterial ICFEs studied in the present work for the manufacture of dry fermented sausages, and its comparison with the use of fungal extracts, are discussed. PB Elsevier SN 0309-1740 YR 2006 FD 2006 LK https://hdl.handle.net/20.500.14352/93408 UL https://hdl.handle.net/20.500.14352/93408 LA eng NO Herranz, B., Fernández, M., de la Hoz, L., & Ordóñez, J. A. (2006). Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages. Meat science, 72(2), 318–325. https://doi.org/10.1016/j.meatsci.2005.08.002 NO Comisión Interministerial de Ciencia y Tecnología (España) NO Ministerio de Educación y Ciencia (España) DS Docta Complutense RD 12 abr 2025