Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time

Meat Science

Volumn 67, Issue 3, 2004, Pages 447-452

  Tjener, Karsten ^a   Stahnke, Louise H ^a   Andersen, Lone ^a   Martinussen, Jan ^b  

^a CHR HANSEN A S   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fermented sausage; Pediococcus pentosaceus; Staphylococcus carnosus; Volatiles

Indexed keywords

FERMENTED SAUSAGES; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS CARNOSUS; VOLATILES;

ALDEHYDES; AMINO ACIDS; BACTERIA; ESTERS; FERMENTATION; FOOD PROCESSING; LIPIDS; OXIDATION; PH EFFECTS;

MEATS;

PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 1242310061     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.017     Document Type: Article

References (29)

1. Beck H.C., Hansen A.M., Lauritsen F.R. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus. Enzyme and Microbial Technology. 31:2002;94-101.
2. Demeyer D., Raemaekers M., Rizzo A., Holck A., De Smedt A., ten Brink B., Hagen B., Montel C., Zanardi E., Murbrekk E., Leroy F., Vandendriessche F., Lorentsen K., Venema K., Sunesen L., Stahnke L.H., De Vuyst L., Talon R., Chizzolini R., Eerola S. Control of bioflavour and safety in fermented sausages: First results of a European project. Food Research International. 33:2000;171-180.
3. Engelvin G., Feron G., Perrin C., Mollé D., Talon R. Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain. FEMS Microbiology Letters. 190:2000;115-120.
4. Fadda S., Lebert A., Leroy-Sétrin S., Talon R. Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation. FEMS Microbiology Letters. 210:2002;209-214.
5. Gimeno O., Astiasarán I., Bello J. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: Effect on colour, texture and hygienic quality at different concentrations. Meat Science. 57:2001;23-29.
6. Jessen B. Starter cultures for meat fermentations. Campbell-Platt G., Cook P.E. Fermented meats. 1995;130-159 Blackie Academic & Professional, London, UK.
7. Kloos W.E., Schleifer K.H. Staphylococcus. Butler J.P. Bergey's manual of systematic bacteriology. Vol. 2:1986;1017 Williams & Wilkins, Baltimore, USA.
8. Liu S.Q. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. International Journal of Food Microbiology. 83:2003;115-131.
9. Lücke F.K. Microbiological processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft. 66:1986;1505-1509.
10. Lücke F.K. Fermented sausages. Wood B.J.B. Microbiology of fermented foods. 1998;441-483 Blackie Academic & Professional, London, UK.
11. Montel, C. (1999). Individual Progress Report, FAIR CT97 3227. In D. Demeyer (Ed.), Control of bioflavour and safety in northern and mediterrainean fermented meat products.
12. Montel M.C., Masson F., Talon R. Bacterial role in flavour development. Meat Science. 49:1998;S111-S123.
13. Montel M.C., Reitz J., Talon R., Berdagué J.L., Rousset-Akrim S. Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiology. 13:1996;489-499.
14. Olesen P.T., Meyer A.S., Stahnke L.H. Generation of flavour compounds in fermented sausages the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Science. 66:2004;675-687.
15. Petersen, C. d. V., Beck, H. C., & Lauritsen, F. R. (2003). On-line monitoring of important organoleptic methyl-branched aldehydes during batch fermentation of the starter culture Staphylococcus xylosus reveal new insight into their production. Biotechnology and Bioengineering (in press).
16. Rychlik, M., Schieberle, P., & Grosch, W. (1998). Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München.
17. Sanz Y., Flores J., Toldra F., Feria A. Effect of pre-ripening on microbial and chemical changes in dry fermented sausages. Food Microbiology. 14:1997;575-582.
18. Skibsted L.H. Johnston D.E., Knight M.K., Ledward D.A. The chemistry of muscle-based foods. 1992;266-286 The Royal Society of Chemistry, Cambridge, UK.
19. Stahnke L.H. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Science. 38:1994;39-53.
20. Stahnke L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part II. Volatile components. Meat Science. 41:1995;193-209.
21. Stahnke L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part III. Sensory evaluation. Meat Science. 41:1995;211-223.
22. Stahnke L.H. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part I. Collection and identification. Lebensmittel Wissenschaft und Technologie. 32:1999;357-364.
23. Stahnke L.H. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part II. The influence of growth parameters. Lebensmittel Wissenschaft und Technologie. 32:1999;365-371.
24. Stahnke L.H. Flavour formation in fermented sausage. Toldra F. Research advances in the quality of meat and meat products. 2002;193-223 Research Signpost, Kerala, India.
25. Stahnke L.H., Holck A., Jensen A., Nilsen A., Zanardi E. Maturity acceleration of Italian dry sausage by Staphylococcus carnosus - relationship between maturity and flavor compounds. Journal of Food Science. 67:2002;1914-1921.
26. Søndergaard A.K., Stahnke L.H. Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum - a comparative study in model systems. International Journal of Food Microbiology. 75:2002;99-109.
27. Tjener K., Stahnke L.H., Andersen L., Martinussen J. A fermented meat model system for studies of microbial aroma formation. Meat Science. 66:2003;211-218.
28. Tjener, K., Stahnke, L. H., Andersen, L., & Martinussen, J. (2003b). The influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system. International Journal of Food Microbiology (accepted).
29. Yvon M., Rijnen L. Cheese flavour formation by amino acid catabolism. International Dairy Journal. 11:2001;185-201.