Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

“…Among alcohols, 3-methyl-2-butanol accumulation is related to the metabolism of the branched amino acid leucine (Carballo, 2012;Gutsche, Tran, & Vogel, 2012;Ordóñez et al, 1999). Among the sausages, the lowest percentage of this alcohol was found in the small size sausages (mean 1.64%), and the highest in the medium size products (mean 3.46%), even if these samples showed a high variability.…”

Branched-chain alcohol formation by thermophilic bacteria within the genera of Thermoanaerobacter and Caldanaerobacter

“…The majority of studies on the catabolism of the BCAAs have focused on aerobic bacteria such as species of Staphylococcus and Enterococcus (Beck et al 2004;Ward et al 1999), aerotolerant anaerobes including Lactobacillus sakei (Gutsche et al 2012), or yeasts that use the Ehrlich pathway as shown in Fig. 4 (Ehrlich 1907;Hazelwood et al 2008).…”

“…The majority of studies on the catabolism of the BCAAs have focused on aerobic bacteria such as species of Staphylococcus and Enterococcus (Beck et al 2004;Ward et al 1999), aerotolerant anaerobes including Lactobacillus sakei (Gutsche et al 2012), or yeasts that use the so-called Ehrlich pathway (Ehrlich 1907;Hazelwood et al 2008). These studies have often focused on the formation of compounds that contribute to the flavor profile of foods and beverages (branched-chain and aromatic aldehydes, alcohols, and acids) (Smit et al 2005(Smit et al , 2009.…”

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

“…Independently on the use of starter cultures, the ‘house microbiota’ (i.e. the wild‐type microbial strains) present in sausages can have an important impact on these processes which play a crucial role in flavor formation . Volatile compounds are formed mainly from the metabolism of lipids and proteins, as well as the end‐products of lactic fermentation, mainly through oxidative transformations .…”

“…the wild-type microbial strains) present in sausages can have an important impact on these processes which play a crucial role in flavor formation. 3,16,17 Volatile compounds are formed mainly from the metabolism of lipids and proteins, as well as the end-products of lactic fermentation, mainly through oxidative transformations. 3,18 However, in addition to the formation of positive volatile compounds, the metabolism of amino acids can also bring the formation of undesirable molecules such as biogenic amines.…”