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Determination of Musty Odor Compounds Produced by Streptomyces griseus and Streptomyces odorifer
Author(s) -
GNAH Y. S. ABO,
HARRIS N. D.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13293.x
Subject(s) - streptomyces griseus , geosmin , odor , streptomyces , food science , biology , chemistry , botany , chromatography , bacteria , organic chemistry , genetics
White potatoes and corn meal bread were treated with Streptomyces griseus and Streptomyces odorifer and stored 3 or 5 days at 30 ± 3°C with the objective of studying the growth of the two actinomycetes cultures and the distribution and nature of musty odor compounds that they may produce. Actinomycetes represented 11 ‐ 14% of the total plate count after storage. Although judges rated treated samples as significantly (p < 0.05) more musty, gas chromatography and mass spectrometry analyses revealed that the actinomycetes cultures studied did not produce geosmin or 2‐ methyl‐isoborneol, two important musty odor compounds.