Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Micrococcaceae are used as starter cultures in fermented meat, it is therefore important to determine their biochemical activities and especially their aroma producing potential. With this aim, 19 strains of Micrococcaceae were studied in a dry-sausage model. Odours of the samples were assessed by a trained panel. Volatile compounds were analysed by dynamic headspace gas chromatography-mass spectrometry. Strains belonging to the species Staphylococcus warneri or Staphyloccocus saprophyticus that were both lipolytic and unable to reduce nitrate, developed putrid, nauseous or bread odours. These samples were characterized by high desorption of aldehydes (heptanal, hexanal, octanal), 3-hydroxy butan-2-one and 2, 3-butanedione. The highest dry-cured odour was developed with the inoculation of strains of Staphylococcus carnosus and Staphylococcus xylosus which had low lipolytic and proteolytic activities and did not produce acetoin but effectively reduced nitrate. Their inoculation in the sausage model was associated with the greatest desorbtion of 3-methyl butanal, methylketones and ethyl esters and the lowest desorption of alkanes and 3-hydroxy butan-2-one and 2, 3-butanedione. (C) 1996 Academic Press Limited