Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
2012
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| Schlagworte: | |
| Online-Zugang: | Volltext https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20120504-1091953-1-9 Inhaltsverzeichnis |
| Beschreibung: | 157 Bl. Ill., graph. Darst. |
Internformat
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| 100 | 1 | |a Gutsche, Kerstin Amelie |d 1980- |e Verfasser |0 (DE-588)1026455510 |4 aut | |
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| 502 | |a München, Techn. Univ., Diss., 2012 | ||
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Datensatz im Suchindex
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|---|---|
| adam_text | IMAGE 1
CONTENTS
C O N T E N T S
1 I N T R O D U C T I O N 1 4
1.1 RAW FERMENTED SAUSAGES 14
1.1.1 DEFINITION AND HISTORY 14
1.1.2 RAW MATERIALS, INGREDIENTS, PRODUCTION AND FERMENTATION . . . 15
1.2 STARTER CULTURES FOR MEAT FERMENTATIONS 17
1.2.1 LACTOBACILLI 19
1.2.2 STAPHYLOCOCCI 21
1.2.3 OTHER MEAT STARTER MICROORGANISMS 23
1.3 METABOLISM OF AMINO ACIDS AND ITS IMPACT OF FERMENTED FOOD AND
SAUSAGES 24
1.3.1 TRANSPORT OF PEPTIDES AND AMINO ACIDS 25
1.3.2 TRANSAMINASE AND DECARBOXYLASE REACTIONS 25
1.3.3 DEGRADATION OF A-KETO ACIDS T O VOLATILE COMPOUNDS 25
1.3.4 AROMA COMPOUNDS OF RAW FERMENTED SAUSAGES 26
1.4 AIM OF THIS STUDY 29
2 M A T E R I A L S A N D M E T H O D S 3 0
2.1 MATERIALS 30
2.1.1 DEVICES, CHEMICALS, BACTERIAL STRAINS ETC 30
2.1.2 MEDIA AND SOLUTIONS 43
2.2 METHODS 49
2.2.1 GROWTH CONDITIONS AND STORAGE 49
2.2.2 MODEL FERMENTATIONS 49
2.2.3 ANALYSIS OF VOLATILE COMPOUNDS BY SPME-GC-MS 49
2.2.4 QUANTIFICATION OF VOLATILE COMPOUNDS 49
2.2.5 DETERMINATION OF T H E COLONY FORMING UNITS 50
2.2.6 DETERMINATION OF PH-VALUES T O ANALYSE T H E ACIDIFICATION RATE .
50
2.2.7 ANALYSIS AND QUANTIFICATION OF LACTIC ACID 50
2.2.8 ANALYSIS OF VOLATILE COMPOUNDS WITH ADDITION OF AMINO ACIDS
AND A-KETO ACIDS 51
2.2.9 PRODUCTION OF RAW SAUSAGES 51
2.2.10 CHEMICAL AND MIRCROBIAL ANALYSIS OF T H E SAUSAGES 52
2.2.11 BACTERIOCIN ASSAY 53
2.2.12 ANALYSIS OF VOLATILE COMPOUNDS IN A SAUSAGE MODEL SYSTEM . . 54
5
HTTP://D-NB.INFO/1026455626
IMAGE 2
CONTENTS
2.2.13 GROWTH CURVES 54
2.2.14 DETERMINATION OF T H E COLONY FORMING UNITS AND T H E CELL MOR
PHOLOGY UNDER STRESS CONDITIONS 54
2.2.15 ANALYSIS OF VOLATILE COMPOUNDS UNDER STRESS CONDITIONS . . . . 54
3 R E S U L T S 5 5
3.1 QUANTIFICATION OF VOLATILE COMPOUNDS BY SPME-GC-MS 55
3.2 SCREENING OF 51 LACTOBACILLUS SAKEI AND 30 LACTOBACILLUS CURVATUS
STRAINS 57
3.3 COLONY FORMING UNITS, ACIDIFICATION RATE, AND PRODUCTION OF LACTIC
ACID
BY L. SAKEI T M W 1.1383, 1.1393 AND S. CARNOSUS T M W 2.801 . . . . 62
3.4 PRODUCTION OF VOLATILE COMPOUNDS BY L. SAKEI T M W 1.1383, 1.1393,
AND S. CARNOSUS T M W 2.801 CULTIVATED WITH BRANCHED CHAIN AMINO
ACIDS AND BRANCHED CHAIN A-KETO ACIDS 64
3.5 PRODUCTION OF RAW SAUSAGES WITH L. SAKEI T M W 1.1383, 1.1393, AND
S. CARNOSUS T M W 2.801 73
3.5.1 REDUCTION OF WEIGHT DURING RIPENING 73
3.5.2 DEVELOPING OF THE PH-VALUES DURING T H E RIPENING 74
3.5.3 DEVELOPMENT OF COLONY FORMING UNITS DURING T H E RIPENING . . . 75
3.5.4 VOLATILE COMPOUNDS 79
3.6 FORMATION OF VOLATILE COMPOUNDS IN A SAUSAGE MODEL SYSTEM WITH
L. SAKEI T M W 1.1383, 1.1393, AND S. CARNOSUS T M W 2.801 87
3.7 GROWTH AND PRODUCTION OF VOLATILE METABOLITES BY L. SAKEI T M W
1.1383 AND 1.1393 UNDER STRESS CONDITIONS 93
3.7.1 GROWTH CURVES UNDER STRESS CONDITIONS 93
3.7.2 PRODUCTION OF VOLATILE METABOLITES UNDER STRESS CONDITIONS . . .
100
4 D I S C U S S I O N 108
4.1 QUANTIFICATION OF VOLATILE COMPOUNDS BY SPME-GC-MS 108
4.2 SCREENING OF 51 LACTOBACILLUS SAKEI AND 30 LACTOBACILLUS CURVATUS
STRAINS 109
4.3 COLONY FORMING UNITS, ACIDIFICATION RATE, AND PRODUCTION OF LACTIC
ACID
BY L. SAKEI T M W 1.1383, 1.1393 AND S. CARNOSUS T M W 2.801 . . . . 1 1
4
4.4 PRODUCTION OF VOLATILE COMPOUNDS BY L. SAKEI T M W 1.1383, 1.1393,
AND S. CARNOSUS T M W 2.801 CULTIVATED WITH BRANCHED CHAIN AMINO
ACIDS AND BRANCHED CHAIN A-KETO ACIDS 115
6
IMAGE 3
CONTENTS
4.5 PRODUCTION OF RAW SAUSAGES WITH L. SAKEI T M W 1.1383, 1.1393, AND
S. CARNOSUS T M W 2.801 120
4.5.1 REDUCTION OF WEIGHT DURING RIPENING 120
4.5.2 DEVELOPING OF T H E PH-VALUES DURING T H E RIPENING 120
4.5.3 DEVELOPMENT OF T H E COLONY FORMING UNITS DURING T H E RIPENING .
121
4.5.4 VOLATILE COMPOUNDS 122
4.6 PRODUCTION OF VOLATILE COMPOUNDS IN A SAUSAGE MODEL SYSTEM 125
4.7 GROWTH BEHAVIOR AND PRODUCTION OF VOLATILE METABOLITES BY L. SAKEI
T M W 1.1383 AND 1.1393 UNDER STRESS CONDITIONS 126
4.7.1 SALT STRESS 127
4.7.2 NITRATE AND NITRITE STRESS 128
4.7.3 PH STRESS 128
4.8 CONCLUSIONS 129
5 S U M M A R Y / Z U S A M M E N F A S S U N G 1 3 0
6 R E F E R E N C E S 1 3 3
7
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| spelling | Gutsche, Kerstin Amelie 1980- Verfasser (DE-588)1026455510 aut Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei Kerstin Amelie Gutsche 2012 157 Bl. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier München, Techn. Univ., Diss., 2012 Zsfassung in dt. Sprache Flüchtiger Stoff (DE-588)4281393-1 gnd rswk-swf Rohwurst (DE-588)4178396-7 gnd rswk-swf Starterkultur (DE-588)4182941-4 gnd rswk-swf Fermentationsprodukt (DE-588)4384390-6 gnd rswk-swf Lactobacillus sake (DE-588)4279620-9 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Rohwurst (DE-588)4178396-7 s Fermentationsprodukt (DE-588)4384390-6 s Lactobacillus sake (DE-588)4279620-9 s Starterkultur (DE-588)4182941-4 s Flüchtiger Stoff (DE-588)4281393-1 s b DE-604 Erscheint auch als Online-Ausgabe urn:nbn:de:bvb:91-diss-20120504-1091953-1-9 http://mediatum.ub.tum.de/node?id=1091953 Verlag kostenfrei Volltext https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20120504-1091953-1-9 Resolving-System DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025176068&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gutsche, Kerstin Amelie 1980- Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei Flüchtiger Stoff (DE-588)4281393-1 gnd Rohwurst (DE-588)4178396-7 gnd Starterkultur (DE-588)4182941-4 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Lactobacillus sake (DE-588)4279620-9 gnd |
| subject_GND | (DE-588)4281393-1 (DE-588)4178396-7 (DE-588)4182941-4 (DE-588)4384390-6 (DE-588)4279620-9 (DE-588)4113937-9 |
| title | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei |
| title_auth | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei |
| title_exact_search | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei |
| title_full | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei Kerstin Amelie Gutsche |
| title_fullStr | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei Kerstin Amelie Gutsche |
| title_full_unstemmed | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei Kerstin Amelie Gutsche |
| title_short | Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei |
| title_sort | production of volatile metabolites in model fermentations and in raw sausages by lactobacillus sakei |
| topic | Flüchtiger Stoff (DE-588)4281393-1 gnd Rohwurst (DE-588)4178396-7 gnd Starterkultur (DE-588)4182941-4 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Lactobacillus sake (DE-588)4279620-9 gnd |
| topic_facet | Flüchtiger Stoff Rohwurst Starterkultur Fermentationsprodukt Lactobacillus sake Hochschulschrift |
| url | http://mediatum.ub.tum.de/node?id=1091953 https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20120504-1091953-1-9 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025176068&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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