Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters

Abstract

Various strains of coryneform bacteria, Micrococcaceae and commercial starters of Lactococcus lactis and Leuconostoc were compared for their aptitude to form S-methyl thioesters. Resting cells were incubated with methanethiol alone at pH 7 and in conjunction with a mixture of straight, branched and hydroxy short-chain fatty acids up to C₆ at pH 7 and 5. Results showed that all the strains synthesized at least S-methyl thioacetate, with strains that were low and high producers in each group. This is the only thioester formed in small amount by Leuconostoc. Brevibacterium linens (six strains) and Micrococcaceae (five strains) were able to form branched-chain thioesters especially from their intracellular fatty acids at neutral pH, and straight-chain thioesters mostly from exogenous fatty acids at acid pH. Coryneform bacteria other than B. linens (four strains) and L. lactis (four starters) synthesized thioesters up to S-methyl thiobutyrate from endogenous or exogenous fatty acids but not branched-chain ones, except for one starter which formed a very little thioisovalerate. Some particular effects of pH and added fatty acids revealed differences between species or strains in their specific enzymatic systems.