Herranz Hernández, María BeatrizFernández Álvarez, ManuelaHoz Perales, Lorenzo De LaOrdóñez Pereda, Juan Antonio2024-01-162024-01-162006Herranz, 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.2005.08.0020309-174010.1016/j.meatsci.2005.08.002https://hdl.handle.net/20.500.14352/93408The 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.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal article1873-4138https://doi.org/10.1016/j.meatsci.2005.08.002restricted access663/665Fermented sausagesRipeningBacterial extractsAmino acid breakdownSensory qualityPapainTecnología de los alimentos3309 Tecnología de Los Alimentos