Preliminary characterization of beta-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation.

Abstract:

:In sausage, Staphylococcus carnosus increases the levels of methyl ketones which could arise from incomplete beta-oxidation of fatty acids followed by a decarboxylation. The objective of this work was to characterize the beta-decarboxylase activities in cell-free extract. By using different substrates, at least two kinds of beta-decarboxylase activities were shown: an acetoacetate-like and an oxaloacetate-like. The first one leads to the production of ketones from ethylbutyryl acetate or acetoacetic acid. The activity was optimal at pH 6.0, stimulated by pyridoxal phosphate but ethylenediamine tetraacetic acid (EDTA), NaCl, iodoacetate and curing additives were inhibitory. The second decarboxylase activity leads to the production of pyruvic acid from oxaloacetic acid. This activity was optimal at pH 5.0 and stimulated by divalent ions and biotin.

journal_name

FEMS Microbiol Lett

authors

Fadda S,Leroy-Sétrin S,Talon R

doi

10.1016/S0378-1097(03)00749-3

keywords:

subject

Has Abstract

pub_date

2003-11-07 00:00:00

pages

143-9

issue

1

eissn

0378-1097

issn

1574-6968

pii

S0378109703007493

journal_volume

228

pub_type

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