Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation

被引：32
作者：
Ravyts, F. [1 ]
Vrancken, G. [1 ]
D'Hondt, K. [1 ]
Vasilopoulos, C. [1 ]
De Vuyst, L. [1 ]
Leroy, F. [1 ]
机构：
[1] Vrije Univ Brussel, Dept Appl Biol Sci & Engn, Res Grp Ind Microbiol & Food Biotechnol IMDO, B-1050 Brussels, Belgium
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2009年 / 134卷 / 1-2期
关键词：
Fermented sausage; Staphylococcus carnosus; Staphylococcus xylosus; 3-methyl-1-butanol; Flavour; CATALASE-POSITIVE COCCI; LACTIC-ACID BACTERIA; CHAIN AMINO-ACIDS; STARTER CULTURES; FLAVOR COMPOUNDS; RIPENING TIME; MODEL SYSTEMS; DRY SAUSAGE; XYLOSUS; CARNOSUS;
D O I：
10.1016/j.ijfoodmicro.2009.02.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Five species of meat-borne, coagulase-negative staphylococci were screened for their in vitro production of 3-methyl-1-butanol. The highest production level was encountered for Staphylococcus sciuri alpha SG2, despite its poor growth. With respect to Staphylococcus species that are generally applied in sausage starter cultures, production of 3-methyl-1-butanol was higher with Staphylococcus xylosus 3PA6 than with Staphylococcus carnosus 833. Mathematical modelling was used to link the kinetics of 3-methyl-1-butanol production by S. xylosus 3PA6 and S. carnosus 833 in meat simulation medium to bacterial growth and environmental factors, in casu temperature and pH. The specific production rate of 3-methyl-1-butanol was about ten times higher for S. xylosus 3PA6 than for S. carnosus 833, indicating a higher production rate per amount of biomass. This explains the higher concentrations of 3-methyl-1-butanol in the medium with S. xylosus 3PA6, despite its poorer growth. (C) 2009 Elsevier B.V. All rights reserved.
引用
收藏
页码：89 / 95
页数：7
相关论文
共 53 条
[11]   Characterization of the microbial flora from a traditional Greek fermented sausage [J].
Drosinos, EH ;
Mataragas, M ;
Xiraphi, N ;
Moschonas, G ;
Gaitis, F ;
Metaxopoulos, J .
MEAT SCIENCE, 2005, 69 (02) :307-317
[12]   Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages [J].
Flores, M ;
Nieto, P ;
Ferrer, JM ;
Flores, J .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2005, 221 (05) :624-630
[13]   Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages [J].
Fontana, C ;
Cocconcelli, PS ;
Vignolo, G .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 103 (02) :131-142
[14]   Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simon cheese [J].
García, MC ;
Rodríguez, MJ ;
Bernardo, A ;
Tornadijo, ME ;
Carballo, J .
FOOD MICROBIOLOGY, 2002, 19 (01) :23-33
[15]   Characterisation of Micrococcaceae isolated from different varieties of chorizo [J].
García-Varona, M ;
Santos, EM ;
Jaime, I ;
Rovira, J .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 54 (03) :189-195
[16]   BIOCHEMICAL-CHARACTERIZATION OF LACTOBACILLI FROM DRY FERMENTED SAUSAGES [J].
HUGAS, M ;
GARRIGA, M ;
AYMERICH, T ;
MONFORT, JM .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1993, 18 (02) :107-113
[17]  
Klossowska A, 2001, MED WETER, V57, P28
[18]  
Kolb B., 2006, Static Headspace Gas Chromatography Theory and Practice, V2nd
[19]   Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method [J].
Larrouture, C ;
Ardaillon, V ;
Pépin, M ;
Montel, MC .
FOOD MICROBIOLOGY, 2000, 17 (05) :563-570
[20]   Functional meat starter cultures for improved sausage fermentation [J].
Leroy, F ;
Verluyten, J ;
De Vuyst, L .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 106 (03) :270-285
123456