Accelerated ripening of dry fermented sausage by addition of a \+i\Lactobacillus\-i\ proteinase

Sausages with proteinase showed a greater pH decrease and a greater increase in lactic acid formation, water loss, protein degradation and peptide formation than controls. Increases in glutamate, serine and lysine content were also detected. Sensory evaluation after 14 days of ripening showed a significant increase in flavour intensity, maturity flavour, acidity, bitterness and hardness in the sausages with proteinase. Addition of proteinase brought about an accelerated increase of maturation. (Original abstract-amended)