食物腐败
杀鲑气单胞菌
食品科学
效应器
肉类腐败
细菌
化学
生物
微生物学
蛋白酶
生物化学
酶
遗传学
作者
Liangting Shao,Shanshan Chen,Zhenzhen Ning,Xinglian Xu,Huhu Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-01-11
卷期号:410: 135457-135457
被引量:10
标识
DOI:10.1016/j.foodchem.2023.135457
摘要
The spoilage roles of effector proteins secreted by dominant spoilage bacteria during food spoilage remained unknown. In this investigation, a hemagglutinin protease (Hap) belonging to the M4 family metallopeptidase was identified from Aeromonas salmonicida 29 isolate. It, has a molecular weight of 33.5 kDa, a Vmax of 17.06 μg/mL/min, and a Km of 2.46 mg/mL, and is conserved in various dominant spoilage bacteria. The stability testing demonstrated that Hap could maintain specific activity in the common environments (pH, temperature, and metal ions) of chilled meat. It exhibited high spoilage ability on meat in situ, increasing TVB-N, pH values, and the production of volatile organic compounds (VOCs), which was consistent with proteolytic activity analysis, completely confirming the determinant role of Hap for meat spoilage. These observations will enrich the spoilage theory and provide new insights into the control of food quality and safety.
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