Production of flavor in cured meat by a bacterium.

The bacteriology of meat curing brines has been studied chiefly from the standpoint of preservation of meat. Such investigations have established that concentrationis of salt used are not bactericidal but inhibitory to most bacteria, and that certaini osmophilic bacteria and yeasts tolerate or, in some cases, even require salt concentrations for maximal growth. The relationiship of brine microorganisms to flavor pr'oduction in the curing process has been mentioned from time to time by workers dealing with the chemistry and bacteriology of curing brines. This work has been reviewed by Tanner (1944) and Jensen (1954). Some workers have obtained evidence that seemed to indicate that microorganisms in brines were a factor in flavor production and some have obtained results to the contrary. Gibbons (1939) stated, "Little information can be found on the role bacteria actually play in meat curing." Brooks et al. (1940) reported that bacterial activity in curing brines was not essential to the production of satisfactory flavor in bacon and ham. Deibel and Niven in 1957 reported experiments in which pure cultures of lactobacilli and also mixed flora inocula were added to commercial curing brines in an effort to enhance flavor production. Bacterial growth was inhibited in control brines by the use of antibiotics. Evidence for the production of an undesirable sour flavor in the inoculated hams was obtained. Fermentation by bacteria and yeasts plays an importan-t part in the preparation of wiines, cheeses, butter, molasses, pickles, sauerkraut, olives, and fermented sausages. Numerous references to detailed studies for the selection and use of microorganisms for the production of flavor and aroma in the products mentioned are to be found. This work was undertaken to investigate the question as to whether or not the growth of a bacterium in a meat curing brine would affect flavor of the meat. The effects on flavor of a single bacterial species acting upon a substrate, obtained in sterile condition without heat or chemical treatment of the actual meat used, have been recorded. In this respect, there are inherent advantages which, to our knowledge, have not been extensively explored in the field of food fermentation studies. MATERIALS AND MIETHODS