http://www.ncbi.nlm.nih.gov/pmc/articles/PMC273058/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC273058/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC273058/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC273058/

Putrescine and cadaverine. I hope that I not disapointed you, Professor Wollina.

The smell is grape-like or linden tree-like smell and prominent on Primary isolation media like sheep blood agar as well as on leg ulcers. Pseudomonaceae produce Methyl-Ketons, which are used in the industrial manufactoring of odor substances.

These bactera also produce fluorescent diffusible pigments. P. aeruginosa for example produces Pyoverdin, which, in combination with pyocyanin, a blue water soluble phenazine Pigment, gives a chaarcteristic green-blue pigment characteristic for the "green pus". The bacteria  produce antibiotcs as wellsuch as Pseudomoninsäure (Mupirocin) which is used in the Treatment of MRSA.

See also Römpp Chemie-Lexikon and Manual of Clinical microbiology 8th ed. Vol 1, p719 ff.

Thank you for all this information- it is entirely novel to me and I appreciate knowing!

Dear all,

thanks a lot for the most valuable information. I have learnd a lot!

Kind regards,

U. Wollina

Excellent question and thank you for the answer. I would have thought pioverdin but this 2-aminoacetophenone is apparently the right answer. Thanks!

the answer is very simple and that is the presence of Pseudomonas in the ulcer which will complicate the wounds later. 

Pseudomonas aeruginosa is so ubiquitous in the hospital environment that distinguishing infection from colonization is often difficult. Furthermore, symptoms are often identical to those observed in other gram-negative infections. As a result, clinical evidence of infection should accompany any culture of the organism at a potential infection site. P aeruginosa reportedly emits a characteristic sweet odor. P aeruginosa is responsible for a broad spectrum of disease, including the following types of infections.for more plz read at following links

http://pmj.bmj.com/content/76/901/674.full

http://emedicine.medscape.com/article/970904-clinical

Dear all, This is so good i have also learned a lot . Thanks a lot for your responses

There are some studies (Carrol W, 2005 ie) to detect organic gas profile in Pseudomonas aeruginosa culture medium. However, its smell depends on chemical content of the culture medium. Its difficult to estimate what gas smells in P. aeruginose infections in vivo.

Smell (odur) is associated with inflammation by any microbe and even injury.

Most leg ulcers are suppurative and cream coloured. These are not purely Psudomonas colonies, many of the ulcers are also black and suppurative. These too are mixed colonies  and mainly botulinum app. Some other ulcers are also reddish in colour. This is a mixture of Shingella as well. All these different coloured leg ulcers produce aromatic, grape-like odour. Pseudomonas pathognomic characteristic colour is green. Eventhough 2-aminoacetophenome is associated more with pseudomonas, mixed colonies may give the same odour especially when Pseudomonas is present even in small quantity. Another parameter like colour of colony may help confirm the microbe type.

smell is due to aminoacetophenone (volatile ketone produced by Pseudomonas aeruginosa)...

While talking about leg ulcer smell, the pseodomonas may not be blamed alone, As the prokaryote bacteria is fermenting  Eukaryotic proteins (in leg) , making the smel a bit more complex,  So, both are to be considered (as hinted above by Rupal deva).

Recognising and treating the causes of chronic malodorous wounds

Samantha Holloway, RGN, CertEd (FE), ILTM.

Patients with a range of wound types are at risk of developing malodour (Haughton and Young, 1995; Benbow, 1999; Williams and Griffiths, 1999; Bryant, 2000). However, in spite of the fact that exuding, malodorous wounds are recognised as a difficult clinical problem (Grocott, 1995a), the exact incidence and/or prevalence of such wounds is not known. Problems associated with malodorous wounds include social isolation, loss of appetite, inhibition of intimacy and distress for the patient and carers (Neal, 1991; Clark, 1992; Boardman et al, 1993; Grocott, 1995b).

Patients with a range of wound types are at risk of developing malodour (Haughton and Young, 1995; Benbow, 1999; Williams and Griffiths, 1999; Bryant, 2000). However, in spite of the fact that exuding, malodorous wounds are recognised as a difficult clinical problem (Grocott, 1995a), the exact incidence and/or prevalence of such wounds is not known. Problems associated with malodorous wounds include social isolation, loss of appetite, inhibition of intimacy and distress for the patient and carers (Neal, 1991; Clark, 1992; Boardman et al, 1993; Grocott, 1995b).

 This paper examines the causes of wound malodour and outlines strategies to manage patients. The causes of malodour are outlined in Box 1, some of which stem from wound aetiology, while others arise because of the wound-management strategies employed.

http://www.nursingtimes.net/recognising-and-treating-the-causes-of-chronic-malodorous-wounds/200081.fullarticle

 2-aminoacetophenone  is responsible for the grape odor of P. aeruginosa.