The Action of Pseudomonas on Fish Muscle: 4. Relation between Substrate Composition and the Development of Odours by Pseudomonas fragi

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Abstract
The characteristic fruity and onion-like odors produced by Ps. fragi are the result of these organisms acting on substrates containing partially hydrolyzed proteins. It has been shown that the immediate protein derivatives from which the bacteria produce the fruity odors are mono-amino monocarboxylic acids. The fruity smelling compounds are probably volatile esters formed after bacterial deamination of these amino acids. Under some conditions these organisms are able to produce various types of sour-onion and garlic-like odors. It has been found that these odors are also produced through the action of the bacteria on amino acids, but are not restricted to the mono-amino monocarboxylic group. Nothing is yet known of the mechanism by which these onion-like odors are formed. Different odors may be produced by the action of these organisms on amino acids, among them odors suggesting cabbage, sour cabbage and rotten vegetables from methionine; cooked egg yolk, and hydrogen sulphide-like odors from cysteine, cystine, and glutathione; and various sour vegetable-like odors from other amino acids.

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