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.
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Acknowledgement
M. Lopez del Castillo is grateful to the Consejo Nacional de Ciencia y Tecnologia (National Council of Science and Technology, Mexico) for a Ph.D. scholarship. We would like to thank D. White for valuable editorial advice and R. Tâche and S. Mansour for excellent technical assistance.
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López del Castillo-Lozano, M., Delile, A., Spinnler, H.E. et al. Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine–cysteine mixtures. Appl Microbiol Biotechnol 75, 1447–1454 (2007). https://doi.org/10.1007/s00253-007-0971-3
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DOI: https://doi.org/10.1007/s00253-007-0971-3