Bioformation of flavour by Penicillium candidum, Penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract

Geotricum candidum may be useful as a flavour-improving starter culture in fermented meat products. Therefore, the formation of volatile compounds from G. candidum (ATCC 55692) and G. candidum (CD 1) on solidified media containing either glucose, peptone, maize oil or meat extract were compared to the commercial starter cultures Penicillium nalgiovense (Edelschimmel Kulmbach 72) and P. candidum (Super Actif). The Geotrichum spp. did not produce significant volatile compounds on meat extract, whereas they produced 3-methylbutanol, 2-methylbutanol, 3-methylbutanal, 2-methylpropanol and dimethyldisulfide on glucose, peptone and maize oil. The Penicillium spp. produced 1-octen3-ol, diacetyl/butan-Zone, pentan-2,3-dione, methyl branched alkene, octan-3-one and decanal on all substrates. It could be concluded that the use of Geotrichum spp. as flavour-improving starter cultures rely on growth of the culture and that the produced volatile compounds are independent of the composition of the substrate. (C) 1997 Elsevier Science Ltd.