Fecha de publicación: -- Fuente: PubMed "meat" Food Chem. 2026 Nov 7;533(Pt 2):151878. doi: 10.1016/j.foodchem.2026.151878. Online ahead of print.ABSTRACTIn this study, high-protease-yielding strains of Staphylococcus saprophyticus Z17 (SP) and Debaryomyces fabryi Z06 (DP) were isolated from Xuanwei ham. Both proteases were highly active at pH 5.0-11.0 and 20-50 °C with distinct metal-ion responses. After 4 h, the proteolysis index of myofibrillar protein increased from ca. 3% to 51.02%, 42.80%, and 54.82% for SP, DP, and SDP, while Rq fell from 18.06 to 6.44, 9.01, and 2.46. SDP treatment resulted in the highest total free amino acid content (9.604 mg/100 mL), representing an 8.32-fold increase over the control, and yielded the greatest number of volatile compounds. Molecular docking and dynamics revealed strong binding, with GRAMM scores below -580; SP bound myosin with the lowest MM/GBSA free energy, denser hydrogen-bond and salt-bridge networks, and a more rigid conformation, explaining its higher activity. Thus, SP and DP, especially combined, are promising for improving the flavor quality of fermented meat products.PMID:43002930 | DOI:10.1016/j.foodchem.2026.151878