Abstract
Micrococcaceae are used as starter cultures in fermented meat, it is therefore important to determine their biochemical activities and especially their aroma producing potential. With this aim, 19 strains of Micrococcaceae were studied in a dry-sausage model. Odours of the samples were assessed by a trained panel. Volatile compounds were analysed by dynamic headspace gas chromatography–mass spectrometry. Strains belonging to the species Staphylococcus warnerior Staphyloccocus saprophyticusthat were both lipolytic and unable to reduce nitrate, developed putrid, nauseous or bread odours. These samples were characterized by high desorption of aldehydes (heptanal, hexanal, octanal), 3-hydroxy butan-2-one and 2, 3-butanedione. The highest dry-cured odour was developed with the inoculation of strains of Staphylococcus carnosusand Staphylococcus xylosuswhich had low lipolytic and proteolytic activities and did not produce acetoin but effectively reduced nitrate. Their inoculation in the sausage model was associated with the greatest desorbtion of 3-methyl butanal, methylketones and ethyl esters and the lowest desorption of alkanes and 3-hydroxy butan-2-one and 2, 3-butanedione.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
