Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways
Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was...
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1038 |
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| author | Yujia Liu Depeng Sun Anqi Peng Tingyu Li Hongmei Li Baide Mu Juan Wang Mingxun Cui Chunxiang Piao Guanhao Li |
| author_facet | Yujia Liu Depeng Sun Anqi Peng Tingyu Li Hongmei Li Baide Mu Juan Wang Mingxun Cui Chunxiang Piao Guanhao Li |
| author_sort | Yujia Liu |
| collection | DOAJ |
| description | Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was dry-aged and then screened for protease-producing fungi. Three protease-producing fungi (<i>Yarrowia hollandica</i> (D4 and D11), <i>Penicillium oxalicum</i> (D5), and <i>Meesziomyces ophidis</i> (D20)) were isolated from 40 d dry-aged beef samples, and their ability to hydrolyze proteins was determined using bovine sarcoplasmic protein extract. SDS-PAGE showed that the ability of <i>Penicillium oxalicum</i> (D5) to degrade proteins was stronger than the other two fungi. In addition, the volatile component content of sarcoplasmic proteins in the D5 group was the highest (45.47%) and comprised the most species (26 types). Metabolic pathway analysis of the fermentation broth showed that phenylalanine, tyrosine, and tryptophan biosynthesis was the most closely related metabolic pathway in sarcoplasmic protein fermentation by <i>Penicillium oxalicum</i> (D5). Dry-aged beef-isolated <i>Penicillium oxalicum</i> serves as a potential starter culture for the fermentation of meat products. |
| first_indexed | 2024-04-24T10:45:04Z |
| format | Article |
| id | doaj.art-f401bcd398e44148979df05453d2192b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:45:04Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f401bcd398e44148979df05453d2192b2024-04-12T13:18:31ZengMDPI AGFoods2304-81582024-03-01137103810.3390/foods13071038Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic PathwaysYujia Liu0Depeng Sun1Anqi Peng2Tingyu Li3Hongmei Li4Baide Mu5Juan Wang6Mingxun Cui7Chunxiang Piao8Guanhao Li9Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaKey Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, ChinaYanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was dry-aged and then screened for protease-producing fungi. Three protease-producing fungi (<i>Yarrowia hollandica</i> (D4 and D11), <i>Penicillium oxalicum</i> (D5), and <i>Meesziomyces ophidis</i> (D20)) were isolated from 40 d dry-aged beef samples, and their ability to hydrolyze proteins was determined using bovine sarcoplasmic protein extract. SDS-PAGE showed that the ability of <i>Penicillium oxalicum</i> (D5) to degrade proteins was stronger than the other two fungi. In addition, the volatile component content of sarcoplasmic proteins in the D5 group was the highest (45.47%) and comprised the most species (26 types). Metabolic pathway analysis of the fermentation broth showed that phenylalanine, tyrosine, and tryptophan biosynthesis was the most closely related metabolic pathway in sarcoplasmic protein fermentation by <i>Penicillium oxalicum</i> (D5). Dry-aged beef-isolated <i>Penicillium oxalicum</i> serves as a potential starter culture for the fermentation of meat products.https://www.mdpi.com/2304-8158/13/7/1038Yanbian cattledry aging<i>Penicillium oxalicum</i>sarcoplasmic protein |
| spellingShingle | Yujia Liu Depeng Sun Anqi Peng Tingyu Li Hongmei Li Baide Mu Juan Wang Mingxun Cui Chunxiang Piao Guanhao Li Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways Foods Yanbian cattle dry aging <i>Penicillium oxalicum</i> sarcoplasmic protein |
| title | Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways |
| title_full | Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways |
| title_fullStr | Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways |
| title_full_unstemmed | Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways |
| title_short | Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated <i>Penicillium oxalicum</i> and Its Associated Metabolic Pathways |
| title_sort | hydrolysis of beef sarcoplasmic protein by dry aged beef isolated i penicillium oxalicum i and its associated metabolic pathways |
| topic | Yanbian cattle dry aging <i>Penicillium oxalicum</i> sarcoplasmic protein |
| url | https://www.mdpi.com/2304-8158/13/7/1038 |
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