title: Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere.
abstract: This paper describes the volatile metabolite production of spoilage bacteria (Pantoea agglomerans and Rahnella aquatilis) and spoilage yeasts (Pichia fermentans and Cryptococcus laurentii), previously isolated from mixed lettuce, on a simulation medium of shredded mixed lettuce (mixed-lettuce agar) both under air conditions and modified atmosphere (MA)-conditions at 7 degrees C. These latter conditions simulated the equilibrium modified atmosphere packaging, which is used to extend the shelf-life of shredded mixed lettuce. Besides volatile metabolites, organic acid metabolites and consumption of sugars were measured. Microbiological growth on the mixed-lettuce agar resulted in metabolite production and consumption of sugars. Bacteria and yeasts produced a range of volatile organic compounds both under air conditions and MA-conditions: ethanol, ethyl acetate, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 2,3-butanedione, 3-methyl-1-pentanol, 1-butanol and 1-hexanol. Under MA-conditions, 2-methyl-1-butanol, 3-methyl-1-butanol and ethanol were the first compounds that were detected in the headspace as being produced by the inoculated micro-organisms. In the case of the yeast P. fermentans, production of these compounds was detected from a count of 5.0+/-0.1 log cfu/cm(2) with a fast increase when exceeding 6.0-6.5 log cfu/cm(2). Unlike P. fermentans, the yeast C. laurentii showed a slow metabolism under MA-conditions, compared to air conditions. In the case of the bacteria, production of 2-methyl-1-butanol and 3-methyl-1-butanol was detected starting from a count of 6.7+/-0.1 log cfu/cm(2) in the case of R. aquatilis and from a count of 7.1+/-0.4 log cfu/cm(2) in the case of P. agglomerans with a fast increase when exceeding 8 log cfu/cm(2). No production of ethanol by the bacteria under MA-conditions was detected in contradiction to air conditions. It could be concluded that, if these counts are reached on the cut surfaces of shredded mixed lettuce which are simulated by the mixed-lettuce agar, sensorial quality of shredded mixed lettuce could be influenced by the microbiological production of metabolites.
authors.affiliation: Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
authors.forename: P
authors.initials: P
authors.lastname: Ragaert
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
authors.forename: E
authors.initials: E
authors.lastname: Devuyst
authors.forename: J
authors.initials: J
authors.lastname: Dewulf
authors.forename: H
authors.initials: H
authors.lastname: Van Langenhove
authors.forename: J
authors.initials: J
authors.lastname: Debevere
mesh_terms: D001419:Bacteria / Q000254:growth & development* / Q000378:metabolism; D002245:Carbon Dioxide / Q000378:metabolism; D003454:Cryptococcus / Q000254:growth & development / Q000378:metabolism; D003470:Culture Media; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D018545:Lactuca / Q000382:microbiology* / Q000592:standards; D010100:Oxygen / Q000378:metabolism; D020636:Pantoea / Q000254:growth & development / Q000378:metabolism; D010843:Pichia / Q000254:growth & development / Q000378:metabolism; D020638:Rahnella / Q000254:growth & development / Q000378:metabolism; D013649:Taste; D013696:Temperature; D014835:Volatilization; D015003:Yeasts / Q000254:growth & development* / Q000378:metabolism
chemical_list: D003470:Culture Media; D002245:Carbon Dioxide; D010100:Oxygen