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Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria
Author(s) -
Decimo Marilù,
Cabeza María C,
Ordóñez Juan A,
De i Ivano,
Brasca Milena
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12485
Subject(s) - food spoilage , pseudomonas fluorescens , psychrotrophic bacteria , food science , hexanoic acid , pseudomonas , serratia marcescens , chemistry , bacteria , microbiology and biotechnology , biology , organic chemistry , shelf life , biochemistry , escherichia coli , genetics , gene
The volatile organic compounds of milk contaminated with psychrotrophic bacteria were studied by HS ‐ SPME and GC / MS . Pseudomonas fluorescens PS 14, Pseudomonas fragi PS 55, Pseudomonas mosselii PS 39, Pseudomonas rhodesiae PS 62 and Serratia marcescens S92 were inoculated in sterilised milk (2.5% fat) stored at either 5 °C or 10 °C. A total of 47 volatile organic compounds ( VOC s) belonging to seven chemical groups were identified in the spoiled milk. Volatile organic compound patterns peculiar to the inoculate bacterial strains were highlighted. 3‐Methylbutan‐1‐ol, 2 methylpropan‐1‐ol, 3‐hydroxybutan‐2‐one, butan‐2,3‐dione, butanoic and hexanoic acids were revealed as potential chemical spoilage indexes of milk spoilage due to the activity of the five psychrotrophic strains studied.