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Development of an enzymatic method to quantify methyl ketones from bacterial origin
Silvina G Fadda1, André Lebert, Régine Talon
1Station de Recherches sur la Viande, INRA Theix, 63122 Saint-Genes Champanelle, France.
Journal of Agricultural and Food Chemistry
|April 18, 2002
Summary
A new rapid enzymatic method accurately detects methyl ketones, crucial for fermented sausage aroma. This faster, simpler, and cheaper approach assesses bacterial ketone production by Staphylococcus carnosus.
Area of Science:
- Food Science
- Microbiology
- Analytical Chemistry
Background:
- Methyl ketones contribute significantly to the characteristic aroma of dry fermented sausages.
- Their production is often linked to the use of Staphylococcus carnosus as a starter culture.
Purpose of the Study:
- To develop and validate a rapid, cost-effective method for assessing the ability of bacterial starters to produce methyl ketones.
Main Methods:
- An enzymatic method utilizing a commercial NADPH-dependent alcohol dehydrogenase to reduce 2-pentanone to its secondary alcohol was developed.
- The method's linearity, specificity, and robustness were evaluated.
- Accuracy was confirmed by comparison with gas chromatography and validated on biological samples.
Main Results:
- The developed enzymatic method demonstrated accuracy comparable to gas chromatography.
- The method was successfully validated using 2-pentanone produced by Staphylococcus carnosus.
- The enzymatic approach proved to be faster, simpler, and more economical than traditional gas chromatography.
Conclusions:
- This novel enzymatic method provides an effective and efficient means to assess bacterial methyl ketone production.
- It offers significant advantages over gas chromatography for routine analysis in the food industry.
- Facilitates better understanding and control of aroma development in fermented sausages.