Table 3.

Mean levels of ketones, aldehydes, and acids detected in the headspace of meat samples inoculated with 45 strains of C. maltaromaticum after 7 days of storage at 4°C in air

StrainAmt of compound (μg)a
KetonesAldehydesAcids
Acetoin2-Heptanone3-OctanoneHexanal2-Heptenal2-OctenalNonanalTetradecanalButanoicHexanoic
H04105.9 ± 2.94.43 ± 0.590.300 ± 0.0203,433.3 ± 4.6
I040.810 ± 0.04010,149.6 ± 2.0
I05334.9 ± 3.61.37 ± 0.251,069.8 ± 1.2
B17515,548.6 ± 5.213,172.9 ± 3.8
F27141.1 ± 1.20.190 ± 0.0700.0300 ± 0.0020485.1 ± 3.0
Hc71132.1 ± 1.4911.7 ± 2.94.19 ± 0.340.130 ± 0.0305,698.8 ± 5.819,556.3 ± 3.7
Hc731,357.8 ± 7.111,497.7 ± 4.416,017.4 ± 3.1
H1711,462.3 ± 9.270.1 ± 1.4532.0 ± 3.23.10 ± 0.197,683.7 ± 2.112,333.4 ± 6.9
H1721,636.5 ± 4.538.6 ± 1.5191.7 ± 1.00.140 ± 0.0500.1100 ± 0.00200.150 ± 0.0103,307.9 ± 4.64,080.4 ± 6.1
H1733,390.1 ± 9.2171.1 ± 2.348.94 ± 0.958.17 ± 0.430.480 ± 0.05021,817.0 ± 3.7
H175924.2 ± 5.538.9 ± 1.8329.5 ± 2.03.12 ± 0.221.17 ± 0.290.290 ± 0.0208,513.5 ± 3.67,273.3 ± 4.2
Ic72358.6 ± 3.2139.2 ± 1.11,463.0 ± 1.06.16 ± 0.445,922.4 ± 4.323,291.1 ± 4.0
Ic731,350.3 ± 6.2281.7 ± 1.77,281.3 ± 3.4
Ic74208.7 ± 9.212.13 ± 0.6558.57 ± 0.701.06 ± 0.122,129.7 ± 1.4
Ic752.87 ± 0.700.830 ± 0.0501.44 ± 0.45128.8 ± 1.7
I17122.1 ± 1.10.060 ± 0.0108,690.4 ± 4.73,853.0 ± 8.5
I17286.3 ± 1.522.33 ± 0.672.720 ± 0.0400.150 ± 0.0303,077.9 ± 2.18,960.0 ± 3.3
I17347.2 ± 2.08.32 ± 0.5736.67 ± 0.861.09 ± 0.110.330 ± 0.0300.0300 ± 0.0010813.2 ± 4.91,044.0 ± 2.7
I174956.0 ± 3.6579.4 ± 1.33,689 ± 1449.90 ± 0.973.120 ± 0.05030,054.6 ± 5.886,835.5 ± 4.4
I17590.3 ± 2.110.55 ± 0.5330.54 ± 0.712.98 ± 0.110.0600 ± 0.00105,307.9 ± 2.71,359.6 ± 5.5
Lc721,210.3 ± 9.7160.7 ± 1.1119.5 ± 1.521.38 ± 0.515,424.9 ± 7.826,646.0 ± 6.4
L171180.9 ± 1.9161.7 ± 2.31,084.0 ± 4.50.170 ± 0.0106,686.8 ± 5.620,244.9 ± 7.6
M173273.5 ± 1.471.1 ± 2.10.110 ± 0.0207,256.0 ± 5.58,282.7 ± 4.6
B1201151.0 ± 4.125,127.6 ± 3.834,896.1 ± 5.4
D1201697.2 ± 6.6313.6 ± 2.7281.3 ± 1.618,880.5 ± 8.6
D12022,198.0 ± 9.6379.9 ± 1.8181.9 ± 1.517.89 ± 0.540.0900 ± 0.001018,668.2 ± 8.938,609.92 ± 8.14
D12032,102.6 ± 6.7329.69 ± 0.91147.70 ± 0.620.440 ± 0.0700.170 ± 0.0400.0600 ± 0.00205,820.9 ± 7.521,660.8 ± 8.5
D1204425.71 ± 0.89133.3 ± 1.990.9 ± 1.15.09 ± 0.480.0400 ± 0.00403,039.1 ± 3.613,042.0 ± 2.8
D1205514.2 ± 1.31,439.2 ± 8.5235.78 ± 0.901.67 ± 0.110.4200 ± 0.004030,974 ± 11
F12015.03 ± 0.4960.87 ± 0.870.0200 ± 0.00101,108.8 ± 3.1
F12025.31 ± 0.5497.75 ± 0.74394.2 ± 4.212,392.8 ± 4.2
F1204409.1 ± 1.51,856 ± 120.5300 ± 0.0040
F120528.2 ± 1.324.9 ± 1.051.9 ± 1.47.72 ± 0.450.390 ± 0.020787.6 ± 2.313,077.5 ± 7.4
Hc203468.46 ± 0.911,816 ± 140.9800 ± 0.004081,470 ± 17
H120184.4 ± 1.0256.2 ± 4.75,620.4 ± 4.214,828.4 ± 3.4
H1202189.6 ± 3.2103.03 ± 0.48176.5 ± 1.729.42 ± 0.650.850 ± 0.0900.530 ± 0.0500.4200 ± 0.00102,853.8 ± 5.327,715 ± 15
H120348.2 ± 1.053.86 ± 0.65293.7 ± 2.822.02 ± 0.360.950 ± 0.0600.4400 ± 0.00400.1200 ± 0.00401,222.7 ± 4.819,618.2 ± 8.5
H120522.8 ± 1.232.17 ± 0.49200.7 ± 3.65.20 ± 0.240.060 ± 0.0200.0700 ± 0.0020811.9 ± 3.67,377.8 ± 8.4
Ic204643.8 ± 5.1162.85 ± 0.81255.4 ± 3.45.13 ± 0.233.15 ± 0.270.180 ± 0.0300.0700 ± 0.0010501.5 ± 3.87,159.7 ± 5.6
I120118.6 ± 1.041.57 ± 0.57501.6 ± 2.294.43 ± 0.862.22 ± 0.381.09 ± 0.100.0800 ± 0.0040897.6 ± 4.5
I1203293.9 ± 1.21,856 ± 14
2M12,991.4 ± 8.71,441.4 ± 3.35,874 ± 1956.63 ± 0.592.040 ± 0.08033,577 ± 16
7M9.90 ± 0.3912.2 ± 1.51.19 ± 0.260.53 ± 0.11547.7 ± 6.0648.5 ± 3.2
9P5,672.9 ± 2.47,377.4 ± 8.14,450 ± 15
DSM2034270.3 ± 1.523.7 ± 1.7174.8 ± 2.00.460 ± 0.0803,663.6 ± 5.8
  • a Quantities were determined in the headspace of meat samples analyzed as described in Materials and Methods. The results are expressed as mean values for volatile metabolites from 3 “technical repeats” ± standard deviations. The volatile metabolites listed in this table were absent from sterile (control) samples. —, under the detection/quantification limit.