Journal
FEMS MICROBIOLOGY LETTERS
Volume 210, Issue 2, Pages 209-214Publisher
ELSEVIER SCIENCE BV
DOI: 10.1111/j.1574-6968.2002.tb11182.x
Keywords
fermented sausage; beta-oxidation; methyl ketone; beta-decarboxylase; Staphylococcus carnosus
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Staphylococcus carnosus strain 833, inoculated into sausage, increased the levels of methyl ketones which contributed to the cured aroma. These ketones were predicted to arise from incomplete P-oxidation followed by a decarboxylation. To check this hypothesis, we measured the beta-decarboxylase activity in resting cells of S. carnosus grown in complex or in synthetic medium, using as substrate a beta-ketoacid, which can be an intermediate of the beta-oxidation pathway. This activity was present throughout the growth period. The enzyme appeared to be constitutive because no induction was observed. High aeration, a pH of 5 and the presence of nitrate promoted the production of methyl ketones. (C) 2002 Federation of European Microbiological Societies. Published by Elsevier Science B.V. All rights reserved.
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