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Staphylococcus carnosus strain 833, inoculated into sausage, increased the levels of methyl ketones which contributed to the cured aroma. These ketones were predicted to arise from incomplete β-oxidation followed by a decarboxylation. To check this hypothesis, we measured the β-decarboxylase activity in resting cells of S. carnosus grown in complex or in synthetic medium, using as substrate a β-ketoacid,...
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