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Sulphur Metabolism of the Cheese-Ripening Yeast Yarrowia lipolytica

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Yarrowia lipolytica

Part of the book series: Microbiology Monographs ((MICROMONO,volume 24))

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Abstract

Due to their importance in flavouring capacities (e.g. production of volatile sulphur compounds (VSCs)), their role in redox regulation (e.g. production of thiols) and their possible role in microbial interactions, sulphur compounds play a key role in traditional fermented products. A better knowledge and control of their microbial production is therefore of major interest not only to maintain the high quality of these foodstuffs but also to get generic knowledge on sulphur metabolism in the microbial world. Yarrowia lipolytica is a commonly found yeast in numerous cheeses, and its enzymatic feature gives this microorganism a competitive superiority over other yeast species found in cheese. Several studies have shown that this yeast could efficiently degrade sulphur amino acids, leading to VSC production.

The main knowledge on Y. lipolytica sulphur metabolism is presented in this chapter. A metabolic reconstruction of Y. lipolytica sulphur metabolism is first presented. The common occurrence of Y. lipolytica in cheeses is demonstrated together with the importance of VSCs in cheese flavouring. Then, l-methionine and l-cysteine catabolism’s state of the art is presented. Likely Y. lipolytica l-methionine and l-cysteine degradation pathways are also presented.

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Authors and Affiliations

  1. AgroParisTech-INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France

    Agnès Hébert, Sophie Landaud & Pascal Bonnarme

  2. AgroParisTech-INRA, UMR1319 Micalis, 78850, Thiverval Grignon, France

    Agnès Hébert & Jean Marie Beckerich

Authors
  1. Agnès Hébert
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  2. Jean Marie Beckerich
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  3. Sophie Landaud
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  4. Pascal Bonnarme
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Correspondence to Pascal Bonnarme .

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Editors and Affiliations

  1. Inst. Mikrobiologie, TU Dresden, Mommsenstr. 13, Dresden, 01062, Sachsen, Germany

    Gerold Barth

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Hébert, A., Beckerich, J.M., Landaud, S., Bonnarme, P. (2013). Sulphur Metabolism of the Cheese-Ripening Yeast Yarrowia lipolytica . In: Barth, G. (eds) Yarrowia lipolytica. Microbiology Monographs, vol 24. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-38320-5_8

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