The ability of different coagulase-negative staphylococci (CNS) to convert amino acids into technologically important metabolites was investigated in a rich medium (brain heart infusion, BHI) and in dry fermented sausages. Firstly, 56 CNS strains from five different species were tested for volatile and biogenic amine production after 24 h and 48 h of culturing in BHI. With respect to volatile production, most CNS strains produced 3-methyl butanol, albeit with considerable differences between species and even between strains. In contrast, levels of 3-methyl butanal, which was already present as a background compound in the culture medium, mostly decreased. As to the production of biogenic amines in BHI, 2-phenylethylamine was the most abundant variant, although the average total concentration remained below 100 μM after 48 h of incubation. Next, four CNS strains were selected and applied in sausage fermentations. This led to strain-dependent differences in volatile profiles, with 3-methyl butanol, 3-methyl butanoic acid, and 2-methyl butanoic acid as the most pronounced end-products of amino acid conversions.
|Titel||Amino acid-converting behaviour of coagulase-negative staphylococci in a rich medium and in fermented sausages|
|Status||Published - aug 2015|
|Evenement||61th International Congress of Meat Science and Technology - Clermont-Ferrand, France|
Duur: 23 aug 2015 → 28 aug 2015
|Conference||61th International Congress of Meat Science and Technology|
|Periode||23/08/15 → 28/08/15|