| Title | Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. | | Author(s) | López Del Castillo-Lozano M, Delile A, Spinnler HE, Bonnarme P, Landaud S | | Institution | UMR782 GMPA, AgroParisTech INRA, INRA Centre de Biotechnologies Agro-Industrielles, 78850, Thiverval Grignon, France, landaud@grignon.inra.fr. | | Source | Appl Microbiol Biotechnol 2007 Apr 13. | | Abstract | Production of volatile sulphur compounds (VSC) was assessed in culture media supplemented with L: -methionine or L: -methionine/L: -cysteine mixtures, using five cheese-ripening yeasts: Debaryomyces hansenii DH47(8), Kluyveromyces lactis KL640, Geotrichum candidum GC77, Yarrowia lipolytica YL200 and Saccharomyces cerevisiae SC45(3). All five yeasts produced VSC with L: -methionine or L: -methionine/L: -cysteine, but different VSC profiles were found. GC77 and YL200 produced dimethyldisulphide and trace levels of dimethyltrisulphide while DH47(8), KL640 and SC45(3) produced mainly methionol and low levels of methional. S-methylthioacetate was produced by all the yeasts but at different concentrations. DH47(8), KL640 and SC45(3) also produced other minor VSC including 3-methylthiopropyl acetate, ethyl-3-methylthiopropanoate, a thiophenone, and an oxathiane. However, VSC production diminished in a strain-dependent behaviour when L: -cysteine was supplemented, even at a low concentration (0.2 g l(-1)). This effect was due mainly to a significant decrease in L: -methionine consumption in all the yeasts except YL200. Hydrogen sulphide produced by L: -cysteine catabolism did not seem to contribute to VSC generation at the acid pH of yeast cultures. The significance of such results in the cheese-ripening context is discussed. | | Language | ENG | | Pub Type(s) | JOURNAL ARTICLE
| | PubMed ID | 17431610 |
|
