Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging

Peptidomics refers to the comprehensive profiling of endogenous peptides obtained from biological sources. The formation is dependent on not only factors but also exogenous such as microbial proteases or process conditions, including fermentation. This study analyzed probiotic strains Lactobacillus rhamnosus LOCK900 (LOCK), Bifidobacterium animalis ssp. lactis BB-12 (BB12), and potential acidophilus Bauer Ł0938 (BAUER) assess their ability fermentation peptide production in dry-cured pork loin. after vitro digestion were characterized by liquid chromatography–tandem mass spectrometry. Based sequences identified, degree similarity differences between was determined presented graphically factor plane. charts showed that meat products aged for 180 270 days most diverse when BB12 BAUER used starter cultures. Myosin keratin identified likely precursors bioactive using this strain lactic acid bacteria (LAB). knowledge acquired may contribute design functional results revealed peptidogenic LAB indicated beneficial effect bioactivity peptides.