Table 4.
Sensory effect of Carnobacterium spp. inoculated into dairy, fish or meat products
| Food (storage conditions) | Species | Spoilage (sensory effect) | Important metabolites produced | Reference |
|---|---|---|---|---|
| Dairy | ||||
| Skimmed milk | Cm | Spoiled? (Malty aroma/flavor) | Branched alcohols and aldehydes* | Miller et al. (1974) |
| Fish and shellfish | ||||
| Cold-smoked salmon | ||||
| Vacuum, 4–8°C | Cd, Cm | Not or weakly spoiled (cheese/feet in some cases) | Not examined | Brillet et al. (2005) |
| Vacuum, 4–8°C | Cd, Cm | Not spoiled | Not examined | Duffes et al. (1999b) |
| MAP or vacuum, 5°C | Cm | Not spoiled | Not examined | Paludan-Müller et al. (1998) |
| Vacuum, 5°C | Cm | Not spoiled | Not examined | Nilsson et al. (1999) |
| Vacuum, 6°C | Cm | Not spoiled (butter, caramel, sour, fruity) | 2,3-Butanedione, 2,3-pentanedione | Joffraud et al. (2001) |
| Vacuum, 6°C | Cm | Not spoiled [butter/plastic, rubbery and neutral (green/cooked meat)] | Not examined | Stohr et al. (2001) |
| Vacuum, 8°C | Cm | Lightly spoiled (grassy, fruity notes) | Not examined | Joffraud et al. (2006) |
| Shrimp (MAP, 5°C) | Cd, Cm | Spoiled (chlorine, chemical, malty, nutty, sour) | Ornithine, ammonia, acetic acid, alcohols, aldehydes, ketones, 2,4,6-trimethylpyridine | Mejlholm et al. (2005),Laursen et al. (2006) |
| Cm (L)† | Not spoiled (grass/hay, weak chlorine) | Ornithine, ammonia, acetic acid, alcohols, aldehydes, ketones | Laursen et al. (2006) | |
| Cmo | Not spoiled (yogurt-like) | Organic acids, alcohols, ketones | Laursen et al. (2006) | |
| Meat | ||||
| Beef | ||||
| Vacuum, 2°C | Cm | Not spoiled/spoiled‡ | Not examined | Leisner et al. (1995) |
| Vacuum, 4°C, normal pH | Cd | Not indicated (butter, acid) | Not examined | Borch et al. (1996) |
| Vacuum, 4°C, high pH | Cd | Not indicated (acid, slightly sulfurous) | Not examined | Borch et al. (1996) |
| In air, 7°C | Cm | Spoiled | Not examined | Leisner et al. (1995) |
| Cured bologna (4 or 9°C) | Cv | Green discoloration | Presumably by H2O2 | Peirson et al. (2003) |
| Ham, cooked, sliced (vacuum, 5 or 7°C) | Cm | Spoiled | Branched alcohols and aldehydes | Budde et al. (2003) |
| Cooked, minced sausage (24–15°C) | Cm | Sausage/fatty odor | α-Ketoisocaproic acid, hydroxy-α-ketoisocaproic acid, 3-methylbutanoic acid | Larrouture-Thiveyrat et al. (2003) |
*
2-Methylpropanal, 2-methylpropanol, 3-methylbutanal, 3-methylbutanol (both ham and milk) and 2-methylbutanal (ham). For milk, the production of these compounds was determined in a laboratory medium and not milk per se.
†
Phenotypical cluster L (Laursen et al., 2005).
‡
Spoilage observed at an initial density of log 4 CFU cm−2 but not at log 2 CFU cm−2.
Cd, Carnobacterium divergens; Cm, Carnobacterium maltaromaticum; Cmo, Carnobacterium mobile; Cv, Carnobacterium viridans.