Study of Penicillium Strains Enzymatic Pattern Involved in the Elaboration of Sumaia

The main objective of this study was to value the enzymatic pattern and its relationship with the possible antimicrobial activity of some strains of the genus Penicillium used when elaborating Sumaia (typical sausage from Catalonia). From the results obtained, it may assess that these strains own a marked phosphatase, hydrolase and glucosidase activity directly related to their antimicrobial capacity. This fact allows to considerate that their addition in meat products elaboration process helps likewise a better control of undesirable microbiota.