A modified agar medium for the screening of proteolytic activity of starter cultures for meat fermentation purposes

An agar medium, used in the screening of proteolytic activity of dairy-related bacteria, was adapted for assessing the proteolytic capacity of bacteria which were of possible use in meat fermentations. Freeze dried myofibrils, extracted from pork muscle, were incorporated in the medium. The agar plates were inoculated with 20 μl of overnight cultures of different starter strains, and incubated at 30 °C for 48 h. After incubation, proteolytic bacteria produced clear zones. Coomassie brilliant blue stain was employed to facilitate the detection of these zones. Proteolytic activity was confirmed in an enzymatic test.