Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Food Microbiol. 2010 Oct;27(7):945-54. doi: 10.1016/j.fm.2010.05.030. Epub 2010 Jun 4.
Differences in the production of bacterial metabolites with potential impact on fermented sausage flavour were found in meat simulation medium when comparing different strains of Staphylococcus xylosus and Staphylococcus carnosus as starter cultures. Overall, higher levels of 3-methyl-1-butanol and acetoin were found for S. xylosus, with some intraspecies variability. In addition, sausage fermentation parameters affected staphylococcal growth and metabolism. Strong acidification, as in Northern-European types of fermented dry sausage, inhibited S. xylosus 3PA6 but not S. carnosus 833. During a milder, Southern-European type of acidification, both strains displayed survival over time. During in situ sausage trials, variations in the degree of acidification and the choice of starter microorganisms were of importance, whereas modifications in fat and salt contents had no effects. Staphylococcus sciuri alphaSg2, Staphylococcus succinus 4PB1, and S. xylosus 3PA6 were unable to survive the fermentation of a Northern-European type of fermented dry sausage, characterized by low or no 3-methyl-1-butanol and acetoin production. Inoculation with S. sciuri alphaSg2, S. succinus 4PB1, or S. xylosus 3PA6 led to 3-methyl-1-butanol and acetoin production in Southern-European type of fermented dry sausages, which was not observed with S. carnosus 833.
当比较不同的葡萄球菌属（Staphylococcus）菌株（包括木糖葡萄球菌（Staphylococcus xylosus）和肉葡萄球菌（Staphylococcus carnosus））作为发酵剂时，在肉模拟介质中发现了具有潜在影响发酵香肠风味的细菌代谢产物产生的差异。总的来说，木糖葡萄球菌产生的 3-甲基-1-丁醇和乙酰基的含量更高，且存在种内变异性。此外，香肠发酵参数也影响葡萄球菌的生长和代谢。强酸化（如北欧干发酵香肠类型）抑制了 3PA6 型木糖葡萄球菌，但对 833 型肉葡萄球菌没有影响。在较为温和的、南欧类型的酸化过程中，两种菌株都能随时间存活。在原位香肠试验中，酸化程度和发酵剂微生物选择的差异很重要，而脂肪和盐含量的变化则没有影响。3-甲基-1-丁醇和乙酰基的产量低或为零的北欧干发酵香肠发酵过程中，无法存活αSg2 型松鼠葡萄球菌（Staphylococcus sciuri）、4PB1 型肠膜明串珠菌（Leuconostoc mesenteroides）和 3PA6 型木糖葡萄球菌。接种αSg2 型松鼠葡萄球菌、4PB1 型肠膜明串珠菌或 3PA6 型木糖葡萄球菌会导致南欧干发酵香肠产生 3-甲基-1-丁醇和乙酰基，但 833 型肉葡萄球菌则没有。
