Effect of Protease Produced from Bacillus polyfermenticus SCD on Quality of Jerky

소개

Effect of Protease Produced from Bacillus polyfermenticus SCD on Quality of Jerky

목차

Introduction
Materials and Methods
Result and Disscussion
Acknowledgesments
Reference

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Introduction
Texture is an important characteristic of meat products with
regard to consumer preference. Meat toughness can be
subdivided into actomyosin toughness, which is attributable
to changes in myofibrillar proteins, and background
toughness, which is attributable to connective tissues (1).
There are several means for tenderizing meat, chemically
or physically, which mainly reduce the amount of detectable
connective tissue without causing extensive degradation of
myofibrillar proteins. Treatment with proteolytic enzymes
is one of the popular methods for meat tenderization. Most
commercial enzymes currently used at present commercially
are derived from plants: e.g., papain and bromelain, and
have been widely used as meat tenderizers in America and
Europe (2). However, these enzymes often degrade the
texture of the meat due to their broad substrate specificity,
and result in production of unfavorable taste due to overtenderization
(3).
Microbial proteases from bacteria, yeasts, molds have
also been developed for meat tenderization (4,5). In particular,
proteases from Bacillus sp. have become the most important
industrial enzymes based on the world wide enzyme sales
(6). Bacillus polyfermenticus SCD, which is commonly
referred to as a ‘Bispan’ strain has been effectively used for
the treatment of long-term intestinal disorders since live
strains in the form of active endospores can successfully
reach the target intestine (5).

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