Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation

Autores
Fadda, Silvina G.; Leroy Sétrin, Sabine; Talon, Régine
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete β-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the β-decarboxylase activities in cell-free extract. By using different substrates, at least two kinds of β-decarboxylase activities were shown: an acetoacetate-like and an oxaloacetate-like. The first one leads to the production of ketones from ethylbutyryl acetate or acetoacetic acid. The activity was optimal at pH 6.0, stimulated by pyridoxal phosphate but ethylenediamine tetraacetic acid (EDTA), NaCl, iodoacetate and curing additives were inhibitory. The second decarboxylase activity leads to the production of pyruvic acid from oxaloacetic acid. This activity was optimal at pH 5.0 and stimulated by divalent ions and biotin.
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: Leroy Sétrin, Sabine. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
Materia
Fermented Sausage
Methyl Ketone
Staphylococcus Carnosus
Β-Decarboxylase
Β-Oxidation
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:11336/58662
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/58662
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentationFadda, Silvina G.Leroy Sétrin, SabineTalon, RégineFermented SausageMethyl KetoneStaphylococcus CarnosusΒ-DecarboxylaseΒ-Oxidationhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete β-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the β-decarboxylase activities in cell-free extract. By using different substrates, at least two kinds of β-decarboxylase activities were shown: an acetoacetate-like and an oxaloacetate-like. The first one leads to the production of ketones from ethylbutyryl acetate or acetoacetic acid. The activity was optimal at pH 6.0, stimulated by pyridoxal phosphate but ethylenediamine tetraacetic acid (EDTA), NaCl, iodoacetate and curing additives were inhibitory. The second decarboxylase activity leads to the production of pyruvic acid from oxaloacetic acid. This activity was optimal at pH 5.0 and stimulated by divalent ions and biotin.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: Leroy Sétrin, Sabine. Institut National de la Recherche Agronomique; FranciaFil: Talon, Régine. Institut National de la Recherche Agronomique; FranciaOxford University Press2003-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58662Fadda, Silvina G.; Leroy Sétrin, Sabine; Talon, Régine; Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 228; 1; 1-11-2003; 143-1490378-10971574-6968CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0378-1097(03)00749-3info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsle/article/228/1/143/571061info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:44:53Zoai:ri.conicet.gov.ar:11336/58662instacron: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 11:44:53.592CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
title Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
spellingShingle Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
Fadda, Silvina G.
Fermented Sausage
Methyl Ketone
Staphylococcus Carnosus
Β-Decarboxylase
Β-Oxidation
title_short Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
title_full Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
title_fullStr Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
title_full_unstemmed Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
title_sort Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
dc.creator.none.fl_str_mv Fadda, Silvina G.
Leroy Sétrin, Sabine
Talon, Régine
author Fadda, Silvina G.
author_facet Fadda, Silvina G.
Leroy Sétrin, Sabine
Talon, Régine
author_role author
author2 Leroy Sétrin, Sabine
Talon, Régine
author2_role author
author
dc.subject.none.fl_str_mv Fermented Sausage
Methyl Ketone
Staphylococcus Carnosus
Β-Decarboxylase
Β-Oxidation
topic Fermented Sausage
Methyl Ketone
Staphylococcus Carnosus
Β-Decarboxylase
Β-Oxidation
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete β-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the β-decarboxylase activities in cell-free extract. By using different substrates, at least two kinds of β-decarboxylase activities were shown: an acetoacetate-like and an oxaloacetate-like. The first one leads to the production of ketones from ethylbutyryl acetate or acetoacetic acid. The activity was optimal at pH 6.0, stimulated by pyridoxal phosphate but ethylenediamine tetraacetic acid (EDTA), NaCl, iodoacetate and curing additives were inhibitory. The second decarboxylase activity leads to the production of pyruvic acid from oxaloacetic acid. This activity was optimal at pH 5.0 and stimulated by divalent ions and biotin.
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: Leroy Sétrin, Sabine. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
description In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete β-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the β-decarboxylase activities in cell-free extract. By using different substrates, at least two kinds of β-decarboxylase activities were shown: an acetoacetate-like and an oxaloacetate-like. The first one leads to the production of ketones from ethylbutyryl acetate or acetoacetic acid. The activity was optimal at pH 6.0, stimulated by pyridoxal phosphate but ethylenediamine tetraacetic acid (EDTA), NaCl, iodoacetate and curing additives were inhibitory. The second decarboxylase activity leads to the production of pyruvic acid from oxaloacetic acid. This activity was optimal at pH 5.0 and stimulated by divalent ions and biotin.
publishDate 2003
dc.date.none.fl_str_mv 2003-11-01
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/11336/58662
Fadda, Silvina G.; Leroy Sétrin, Sabine; Talon, Régine; Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 228; 1; 1-11-2003; 143-149
0378-1097
1574-6968
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58662
identifier_str_mv Fadda, Silvina G.; Leroy Sétrin, Sabine; Talon, Régine; Preliminary characterization of β-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 228; 1; 1-11-2003; 143-149
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/doi/10.1016/S0378-1097(03)00749-3
info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsle/article/228/1/143/571061
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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