Critical effect of oxygen on aroma compound production by Proteus vulgaris

Pawinee P. Deetae (1) , Anne A. Saint-Eve Delbos (1) , Sandra S. Hélinck (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires

Aroma compound production by Proteus vulgaris was studied in a liquid medium under two culture conditions, static or shaken. By using a dynamic headspace technique coupled with gas chromatography-mass spectrometry. 30 volatile components, aldehydes, alcohols, esters, ketones, sulphur compounds and other miscellaneous compounds were identified. P. vulgaris produced a variety of volatile compounds in different amounts, depending on its culture condition. Sensory analysis has shown that the aroma characteristics of each culture condition were clearly differently perceived. The volatile composition was in agreement with the aroma perception. The culture medium obtained without agitation was characterised by a sulphur/rotten egg note and by a high level of H(2)S. The culture medium obtained with agitation was characterised by fruity/fresh and cheese notes and by a high level of alcohols and volatile sulphur compounds. Thus, P. vulgaris could be a useful microorganism to produce various and numerous natural aroma compounds, depending on the culture conditions during fermentation. (C) 2010 Elsevier Ltd. All rights reserved.

Mots clés: Proteus vulgaris; Aroma compound production; Static and shaken condition; Sensory analysis; Bioflavours; RED-SMEAR CHEESE; ENTEROBACTERIACEAE STRAINS; LACTOCOCCUS-LACTIS; SULFUR-COMPOUNDS; RIPENED CHEESES; DAIRY ORIGIN; FLAVOR; 3-BUTANEDIOL; CONSTITUENTS; MICROFLORA

Domaines: Sciences agricoles

Pawinee P. Deetae, Anne A. Saint-Eve Delbos, Sandra S. Hélinck. Critical effect of oxygen on aroma compound production by Proteus vulgaris. Food Chemistry, 2011, 126 (1), pp.134 - 139. ⟨10.1016/j.foodchem.2010.10.089⟩. ⟨hal-01001437⟩