Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation

Autores
Fadda, Silvina G.; Lebert, André; Leroy Sètrin, Sabine; Talon, Régine
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Fadda, Silvina G.. Institut National de la Recherche Agronomique; Francia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Lebert, André. Institut National de la Recherche Agronomique; Francia
Fil: Leroy Sètrin, Sabine. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
Materia
Β-DECARBOXYLASE
Β-OXIDATION
FERMENTED SAUSAGE
METHYL KETONE
STAPHYLOCOCCUS CARNOSUS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56458
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentationFadda, Silvina G.Lebert, AndréLeroy Sètrin, SabineTalon, RégineΒ-DECARBOXYLASEΒ-OXIDATIONFERMENTED SAUSAGEMETHYL KETONESTAPHYLOCOCCUS CARNOSUShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Staphylococcus 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.Fil: Fadda, Silvina G.. Institut National de la Recherche Agronomique; Francia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Lebert, André. Institut National de la Recherche Agronomique; FranciaFil: Leroy Sètrin, Sabine. Institut National de la Recherche Agronomique; FranciaFil: Talon, Régine. Institut National de la Recherche Agronomique; FranciaOxford University Press2002-05-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56458Fadda, Silvina G.; Lebert, André; Leroy Sètrin, Sabine; Talon, Régine; Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 210; 2; 7-5-2002; 209-2140378-10971574-6968CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsle/article/210/2/209/488314info:eu-repo/semantics/altIdentifier/doi/10.1016/S0378-1097(02)00631-6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:46:06Zoai:ri.conicet.gov.ar:11336/56458instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:46:06.679CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
title Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
spellingShingle Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
Fadda, Silvina G.
Β-DECARBOXYLASE
Β-OXIDATION
FERMENTED SAUSAGE
METHYL KETONE
STAPHYLOCOCCUS CARNOSUS
title_short Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
title_full Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
title_fullStr Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
title_full_unstemmed Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
title_sort Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
dc.creator.none.fl_str_mv Fadda, Silvina G.
Lebert, André
Leroy Sètrin, Sabine
Talon, Régine
author Fadda, Silvina G.
author_facet Fadda, Silvina G.
Lebert, André
Leroy Sètrin, Sabine
Talon, Régine
author_role author
author2 Lebert, André
Leroy Sètrin, Sabine
Talon, Régine
author2_role author
author
author
dc.subject.none.fl_str_mv Β-DECARBOXYLASE
Β-OXIDATION
FERMENTED SAUSAGE
METHYL KETONE
STAPHYLOCOCCUS CARNOSUS
topic Β-DECARBOXYLASE
Β-OXIDATION
FERMENTED SAUSAGE
METHYL KETONE
STAPHYLOCOCCUS CARNOSUS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Fadda, Silvina G.. Institut National de la Recherche Agronomique; Francia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Lebert, André. Institut National de la Recherche Agronomique; Francia
Fil: Leroy Sètrin, Sabine. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
description 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.
publishDate 2002
dc.date.none.fl_str_mv 2002-05-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56458
Fadda, Silvina G.; Lebert, André; Leroy Sètrin, Sabine; Talon, Régine; Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 210; 2; 7-5-2002; 209-214
0378-1097
1574-6968
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56458
identifier_str_mv Fadda, Silvina G.; Lebert, André; Leroy Sètrin, Sabine; Talon, Régine; Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 210; 2; 7-5-2002; 209-214
0378-1097
1574-6968
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsle/article/210/2/209/488314
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0378-1097(02)00631-6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Oxford University Press
publisher.none.fl_str_mv Oxford University Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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