Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 °C in air and low oxygen atmosphere

Microbiological growth on the mixed-lettuce agar resulted in metabolite production and consumption of sugars. Bacteria and yeasts produced a range of volatile organic compounds both under air conditions and MA-conditions: ethanol, ethyl acetate, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 2,3-butanedione, 3-methyl-1-pentanol, 1-butanol and 1-hexanol. Under MA-conditions, 2-methyl-1-butanol, 3-methyl-1-butanol and ethanol were the first compounds that were detected in the headspace as being produced by the inoculated micro-organisms. In the case of the yeast P. fermentans, production of these compounds was detected from a count of 5.0 ± 0.1 log cfu/cm2 with a fast increase when exceeding 6.0-6.5 log cfu/cm2. Unlike P. fermentans, the yeast C. laurentii showed a slow metabolism under MA-conditions, compared to air conditions. In the case of the bacteria, production of 2-methyl-1-butanol and 3-methyl-1-butanol was detected starting from a count of 6.7 ± 0.1 log cfu/cm2 in the case of R. aquatilis and from a count of 7.1 ± 0.4 log cfu/cm2 in the case of P. agglomerans with a fast increase when exceeding 8 log cfu/cm2. No production of ethanol by the bacteria under MA-conditions was detected in contradiction to air conditions. It could be concluded that, if these counts are reached on the cut surfaces of shredded mixed lettuce which are simulated by the mixed-lettuce agar, sensorial quality of shredded mixed lettuce could be influenced by the microbiological production of metabolites.