Development of an enzymatic method to quantify methyl ketones from bacterial origin

Autores
Fadda, Silvina G.; Lebert, André; Talon, Régine
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method. The method consists of a reaction catalyzed by a commercial NADPH-dependent alcohol dehydrogenase that reduces the 2-pentanone to its secondary alcohol. The linearity, the specificity, and the robustness were studied. Its accuracy was confirmed by comparison with the gas chromatography technique. Finally, the method was validated on biological samples such as the 2-pentanone produced by Staphylococcus camosus. The enzymatic method offers some advantages over the gas chromatography, as it is faster, simpler, and inexpensive; guaranteeing an effective way to assess bacterial ketone production.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Institut National de la Recherche Agronomique; Francia
Fil: Lebert, André. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
Materia
2-Pentanone
Aroma
Fermented Sausage
Methyl Ketones
Nadph-Dependent Alcohol Dehydrogenase
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:11336/56459
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/56459
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of an enzymatic method to quantify methyl ketones from bacterial originFadda, Silvina G.Lebert, AndréTalon, Régine2-PentanoneAromaFermented SausageMethyl KetonesNadph-Dependent Alcohol DehydrogenaseStaphylococcus Carnosushttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method. The method consists of a reaction catalyzed by a commercial NADPH-dependent alcohol dehydrogenase that reduces the 2-pentanone to its secondary alcohol. The linearity, the specificity, and the robustness were studied. Its accuracy was confirmed by comparison with the gas chromatography technique. Finally, the method was validated on biological samples such as the 2-pentanone produced by Staphylococcus camosus. The enzymatic method offers some advantages over the gas chromatography, as it is faster, simpler, and inexpensive; guaranteeing an effective way to assess bacterial ketone production.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Institut National de la Recherche Agronomique; FranciaFil: Lebert, André. Institut National de la Recherche Agronomique; FranciaFil: Talon, Régine. Institut National de la Recherche Agronomique; FranciaAmerican Chemical Society2002-04-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56459Fadda, Silvina G.; Lebert, André; Talon, Régine; Development of an enzymatic method to quantify methyl ketones from bacterial origin; American Chemical Society; Journal of Agricultural and Food Chemistry; 50; 9; 26-4-2002; 2471-24740021-85611520-5118CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf011298vinfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf011298vinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:14:47Zoai:ri.conicet.gov.ar:11336/56459instacron: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 11:14:48.103CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of an enzymatic method to quantify methyl ketones from bacterial origin
title Development of an enzymatic method to quantify methyl ketones from bacterial origin
spellingShingle Development of an enzymatic method to quantify methyl ketones from bacterial origin
Fadda, Silvina G.
2-Pentanone
Aroma
Fermented Sausage
Methyl Ketones
Nadph-Dependent Alcohol Dehydrogenase
Staphylococcus Carnosus
title_short Development of an enzymatic method to quantify methyl ketones from bacterial origin
title_full Development of an enzymatic method to quantify methyl ketones from bacterial origin
title_fullStr Development of an enzymatic method to quantify methyl ketones from bacterial origin
title_full_unstemmed Development of an enzymatic method to quantify methyl ketones from bacterial origin
title_sort Development of an enzymatic method to quantify methyl ketones from bacterial origin
dc.creator.none.fl_str_mv Fadda, Silvina G.
Lebert, André
Talon, Régine
author Fadda, Silvina G.
author_facet Fadda, Silvina G.
Lebert, André
Talon, Régine
author_role author
author2 Lebert, André
Talon, Régine
author2_role author
author
dc.subject.none.fl_str_mv 2-Pentanone
Aroma
Fermented Sausage
Methyl Ketones
Nadph-Dependent Alcohol Dehydrogenase
Staphylococcus Carnosus
topic 2-Pentanone
Aroma
Fermented Sausage
Methyl Ketones
Nadph-Dependent Alcohol Dehydrogenase
Staphylococcus Carnosus
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method. The method consists of a reaction catalyzed by a commercial NADPH-dependent alcohol dehydrogenase that reduces the 2-pentanone to its secondary alcohol. The linearity, the specificity, and the robustness were studied. Its accuracy was confirmed by comparison with the gas chromatography technique. Finally, the method was validated on biological samples such as the 2-pentanone produced by Staphylococcus camosus. The enzymatic method offers some advantages over the gas chromatography, as it is faster, simpler, and inexpensive; guaranteeing an effective way to assess bacterial ketone production.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Institut National de la Recherche Agronomique; Francia
Fil: Lebert, André. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
description Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method. The method consists of a reaction catalyzed by a commercial NADPH-dependent alcohol dehydrogenase that reduces the 2-pentanone to its secondary alcohol. The linearity, the specificity, and the robustness were studied. Its accuracy was confirmed by comparison with the gas chromatography technique. Finally, the method was validated on biological samples such as the 2-pentanone produced by Staphylococcus camosus. The enzymatic method offers some advantages over the gas chromatography, as it is faster, simpler, and inexpensive; guaranteeing an effective way to assess bacterial ketone production.
publishDate 2002
dc.date.none.fl_str_mv 2002-04-26
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/11336/56459
Fadda, Silvina G.; Lebert, André; Talon, Régine; Development of an enzymatic method to quantify methyl ketones from bacterial origin; American Chemical Society; Journal of Agricultural and Food Chemistry; 50; 9; 26-4-2002; 2471-2474
0021-8561
1520-5118
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56459
identifier_str_mv Fadda, Silvina G.; Lebert, André; Talon, Régine; Development of an enzymatic method to quantify methyl ketones from bacterial origin; American Chemical Society; Journal of Agricultural and Food Chemistry; 50; 9; 26-4-2002; 2471-2474
0021-8561
1520-5118
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf011298v
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf011298v
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 American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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
_version_ 1846781571995009024
score 12.982451

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