Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media.

Abstract

Acetoin and acetic, isobutyric and isovaleric acids are major end‐products, and important components of the spoilage odours, of Brochothrix thermosphacta growing aerobically on meat surfaces or in tryptone‐based medium containing glucose, ribose or glycerol. Acetoin and acetic acid are probably derived entirely from the carbohydrates and isobutyric and isovaleric acids from valine and leucine respectively. Glucose and pH are both important factors in controlling the relative amounts of end‐products, low glucose and near neutral pH favouring fatty acid formation, high glucose and lower pH values favouring acetoin formation.