Odours, fungal

Other ingredients. Bacterial and fungal attack can be a problem in poly-chloroprene latex formulations with pH below 10. It is manifested by odour, discolouration and gas evolution 500-1500 ppm of a biocide should be added. 

Carbon dioxide gas is used to carbonate soft drinks, beers and wine and to prevent fungal and bacterial growth. C02 has an inhibitory effect on bacterial growth, especially those that cause discoloration and odours. 

Volatile fungal metabolites contribute to the organoleptic properties of several other foodstuffs. Surface mould ripened cheeses such as Brie and Camembert are produced using Penicillium camembertii and, more commonly, P. caseicolum. Oct-l-en-3-ol accompanied by smaller amounts of octa-l,5-dien-3-ol and 3-one are major contributors to the aroma. These organisms also have the ability to produce 2-alkanones from fatty acids and these contribute to the odour of the cheese. 2-Methylisoborneol (7.70) and 2-methoxy-3-isopropylpyrazine (7.71) have been detected in mature cultures. An unpleasant earthy flavour encountered in some aged cultures has been attributed to the excessive produetion of 7.71. 

It is well known that microbes, such as bacteria and fungi, emit characteristic odours that the human nose can smell, for example, an earthy smeU is associated with fungal-contaminated environments, a fishy smell is associated with bacterial vaginosis, or a grape-like smell is associated with Pseudomonas aeruginosa. These smells are a result of metabolic processes leading to an emission of characteristic VOCs from the microbes. Consequently, the analytical detection of these VOCs is a potential means for rapid microbial identification and is an interesting and fruitful area of research. 

Antarctica. Inside the aircraft, humans release on occasion, hostile viruses and bacteria, shed dead skin particles, fungal spores and emit body odours . ... 

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