Hostname: page-component-7479d7b7d-c9gpj Total loading time: 0 Render date: 2024-07-10T23:38:52.521Z Has data issue: false hasContentIssue false
  • English
  • Français

Formation of methanethiol by bacteria isolated from raw milk and Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Barry A. Law  and
M. Elisabeth Sharpe
Barry A. Law
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

Strains of coryneform bacteria which produce methanethiol from L-methionine in laboratory culture have been isolated from Cheddar cheese and raw milk Many Gram-negative raw milk isolates including Pseudomonas fluorescens, Ps. putida, Ps. fragi, Ps. aureofaciens, Acinetobacter, Aeromonas and Serratia marcescens also produced methanethiol. Representative strains of coryneforms and pseudomonads produced methanethiol only from free L-methionine; glycyl-L-methionine and D-methionine were not degraded. The aerobic nature of the methanethiolproducing bacteria and the instability and alkaline pH-dependence of their thiol producing enzymes explained their failure to increase methanethiol concentrations in experimental cheese, even when large numbers (5 × 107/g milled curd) of pregrown cells were added. Other commonly occurring cheese bacteria such as starter streptococci, micrococci or lactobacilli either did not produce methanethiol or produced only traces. It is concluded that the methanethiol normally present in Cheddar cheese is unlikely to be the product of bacteria or their enzymes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 2 , June 1978 , pp. 267 - 275
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

de Man, J. C., Rogosa, M. & Sharpe, M. E. (1960). Journal of Applied Bacteriology 23, 130.Google Scholar
Fryer, T. F., Sharpe, M. E. & Reiter, B. (1966). 17th International Dairy Congress, Munich D, 61.Google Scholar
Galesloot, Th. E. (1960). Netherlands Milk and Dairy Journal 14, 111.Google Scholar
Galesloot, Th. E. & Kooy, J. S. (1960). Netherlands Milk and Dairy Journal 14, 1.Google Scholar
Gruenwedel, D. W. & Patnaik, R. K. (1971). Journal of Agricultural and Food Chemistry 19, 775.CrossRefGoogle Scholar
Gumbmann, M. R. & Burr, H. K. (1964). Journal of Agricultural and Food Chemistry 12, 404.CrossRefGoogle Scholar
Hendrie, M. S. & Shewan, J. M. (1966). Technical Series, Society for Applied Microbiology 1, 1.Google Scholar
Herbert, R. A., Hendrie, M. S., Gibson, D. M. & Shewan, J. M. (1971). Journal of Applied Bacteriology 34, 41.CrossRefGoogle Scholar
Kadota, H. & Ishida, Y. (1972). Annual Review of Microbiology 26, 127.Google Scholar
Laasko, S. (1976). Journal of General Microbiology 95, 391.Google Scholar
Law, B. A., Castañon, M. J. & Sharpe, M. E. (1976 a). Journal of Dairy Research 43, 301.Google Scholar
Law, B. A., Phillips, B. A. & Sharpe, M. E. (1976 c). Proceedings of the Society for General Microbiology 3, 103.Google Scholar
Law, B. A., Sharpe, M. E. & Chapman, H. R. (1976 b). Journal of Dairy Research 43, 459.CrossRefGoogle Scholar
Law, B. A., Sharpe, M. E., Mabbitt, L. A. & Cole, C. B. (1973). In Sampling – Microbiological Monitoring of Environments. SAB Technical Series 7, 1. (Eds Board, R. G. and Lovelock, D. W..) London, New York: Academic Press Inc.Google Scholar
Law, B. A., Sharpe, M. E. & Reiter, B. (1974). Journal of Dairy Research 41, 137.Google Scholar
Manning, D. J. (1974). Journal of Dairy Research 41, 81.CrossRefGoogle Scholar
Manning, D. J. (1976). Thesis, University of Reading.Google Scholar
Manning, D. J., Chapman, H. R. & Hosking, Z. D. (1976). Journal of Dairy Research 43, 313.Google Scholar
Naylor, J. & Sharpe, M. E. (1958). Journal of Dairy Research 25, 92.CrossRefGoogle Scholar
Pitcher, D. G. (1976). Thesis, University of London.Google Scholar
Reiter, B., Fryer, T. F. & Sharpe, M. E. (1965). Journal of Dairy Research 32, 89.Google Scholar
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. (1969). Journal of Dairy Research 36, 65.CrossRefGoogle Scholar
Ruiz-Herrera, J. & Starkey, R. L. (1969). Journal of Bacteriology 99, 764.Google Scholar
Sainsbury, D. M. & Maw, G. A. (1967). Journal of the Institute of Brewing 73, 293.CrossRefGoogle Scholar
Sharpe, M. E., Law, B. A. & Phillips, B. A. (1976). Journal of General Microbiology 94, 430.Google Scholar
Sharpe, M. E., Law, B. A., Phillips, B. A. & Pitcher, D. G. (1977). Journal of General Microbiology 101, 345.CrossRefGoogle Scholar
Shewan, J. M., Hobbs, G. & Hodgkiss, W. (1960). Journal of Applied Bacteriology 23, 379.Google Scholar
Smith, R. F. (1969). Journal of General Microbiology 57, 411.CrossRefGoogle Scholar
Stanier, R. Y., Palleroni, N. J. & Doudoroff, M. (1966). Journal of General Microbiology 43, 159.CrossRefGoogle Scholar
Wainwright, T., McMahon, J. F. & McDowell, J. (1972). Journal of the Science of Food and Agriculture 23, 911.CrossRefGoogle Scholar