Volatile Compounds Produced in Sterile Fish Muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter Species1

Abstract

Volatile compounds produced by Pseudomonas putrefaciens, P. fluorescens, and an Achromobacter species in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds produced by P. putrefaciens included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide, 3-methyl-i-butanol, and trimethylamine. With the exception of dimethyl trisulfide, the same compounds were produced by an Achromobacter species. Methyl mercaptan and dimethyl disulfide were the major sulfur-containing compounds produced by P. fluorescens. 'Technical Paper no. 3505, Oregon Agricultural Experi

Identification using versatile sampling and analytical methods of volatile compounds from Streptomyces albidoflavus grown on four humid building materials and one synthetic medium

“…The amines were all found beginning in the second week of sampling, but were produced in the highest concentrations during the third week. In previous studies, trimethylamine has been identified as a bacterial metabolite (Miller et al, 1973;Rivers et al, 1992), but to our knowledge none of the amines detected here have been found as bacterial metabolites. No amines were emitted from the cultures growing on the building materials.…”

Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

“…Slightly higher H 2 S sensor values were also noticed in the superchilled groups E and F, which can be explained by dominance of the H 2 S-producers in these groups (25% and 36%, respectively) (Table 1). At advanced spoilage of whole fish on ice, onion-like, sulfide and rotten vegetable-like, putrid spoilage odors develop because of microbially produced sulfur compounds (Shewan and others 1953;Miller 1973a;Herbert and others 1975). Earlier studies using the FreshSense electronic nose have shown increasing response of H 2 S and SO 2 sensors at advanced spoilage of whole capelin and redfish others 2000, 2002), but response to fillets of cod and haddock is generally much lower (Tryggvadóttir and others 2001).…”

Microbiology of food taints

“…Methanethiol is a metabolite of both Pseudomonas and Achromobacter spp. (Miller et al, 1973a), while formaldehyde is formed by microbial oxidation of trimethylamine by marine Pseudomonas spp. (Hebard et al, 1982).…”