Open AccessDecarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
Author(s) -
Fadda S,
Lebert A,
LeroySétrin S,
Talon R
Publication year - 2002
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2002.tb11182.x
Subject(s) - decarboxylation , strain (injury) , fermentation , substrate (aquarium) , chemistry , ketone , enzyme , food science , biochemistry , enzyme assay , bacteria , stereochemistry , biology , organic chemistry , catalysis , ecology , anatomy , genetics
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 β‐oxidation followed by a decarboxylation. To check this hypothesis, we measured the β‐decarboxylase activity in resting cells of S. carnosus grown in complex or in synthetic medium, using as substrate a β‐ketoacid, which can be an intermediate of the β‐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.