Production of esters by Staphylococci

The ability of resting cells and extracellular concentrates of Staphylococci to synthesize ethyl esters was studied in the presence of ethanol and short chain acids considered individually. All the strains synthesized ethyl esters, S. warneri was the highest producer and S. carnosus the lowest. Rest...

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Bibliographic Details
Published in:International journal of food microbiology 1998-12, Vol.45 (2), p.143-150
Main Authors: Talon, R, Chastagnac, C, Vergnais, L, Montel, M.C, Berdagué, J.L
Format: Article
Language:English
Subjects:
Analysis of Variance
Animals
Biological and medical sciences
BIOSINTESIS
BIOSYNTHESE
BIOSYNTHESIS
Biotechnology
Butyrates - metabolism
Chromatography, Gas
CULTIVOS INICIADORES
CULTURE STARTER
ESTER
ESTERES
Esterification
ESTERS
Fatty Acids, Volatile - metabolism
Fermentation
FLAVEUR
FLAVOUR
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
Life Sciences
Meat and meat product industries
Meat Products - microbiology
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Microbiology and Parasitology
SABOR
SALCHICHA
SAUCISSE
SAUSAGES
Staphylococci
STAPHYLOCOCCUS
Staphylococcus - metabolism
STARTER CULTURES
Swine
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Summary:The ability of resting cells and extracellular concentrates of Staphylococci to synthesize ethyl esters was studied in the presence of ethanol and short chain acids considered individually. All the strains synthesized ethyl esters, S. warneri was the highest producer and S. carnosus the lowest. Resting cells esterified preferentially butanoic acid, extracellular concentrates esterified butanoic, valeric and hexanoic acids. Acetic, decanoic and branched acids were poorly esterified. The activity of the extracellular concentrates with ethanol and butanoic acid was not modified by the pH (pH 5.5 or 7.0); but it was decreased at a temperature of 14°C compared to 24°C. For the resting cells it was the opposite, the activity was inhibited by acid pH and was not influenced by the temperatures. So the Staphylococci could produce esters during sausage manufacture.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(98)00159-7