Skip to main content
SpringerLink
Log in

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine–cysteine mixtures

  • Applied Microbial and Cell Physiology
  • Published:
Applied Microbiology and Biotechnology Aims and scope Submit manuscript

    We’re sorry, something doesn't seem to be working properly.

    Please try refreshing the page. If that doesn't work, please contact support so we can address the problem.

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Amarita F, Fernandez-Espla D, Requena T, Pelaez C (2001) Conversion of methionine to methional by Lactococcus lactis. FEMS Microbiol Lett 204:189–195

    Article  CAS  Google Scholar 

  • Amarita F, Yvon M, Nardi M, Chambellon E, Delettre J, Bonnarme P (2004) Identification and functional analysis of the gene encoding methionine gamma-lyase in Brevibacterium linens. Appl Environ Microbiol 70(12):7348–7354

    Article  CAS  Google Scholar 

  • Arfi K, Spinnler HE, Tâche R, Bonnarme P (2002) Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. Appl Microbiol Biotechnol 58:503–510

    Article  CAS  Google Scholar 

  • Bondar DC, Beckerich JM, Bonnarme P (2005) Involvement of a branched-chain aminotransferase in production of volatile sulphur compounds in Yarrowia lipolytica. Appl Environ Microbiol 71(8):4585–4591

    Article  CAS  Google Scholar 

  • Bonnarme P, Psoni L, Spinnler HE (2000) Diversity of l-methionine catabolism pathways in cheese-ripening bacteria. Appl Environ Microbiol 66(12):5514–5517

    Article  CAS  Google Scholar 

  • Bonnarme P, Arfi K, Dury C, Helinck S, Yvon M, Spinnler HE (2001a) Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step. FEMS Microbiol Lett 205:247–252

    CAS  PubMed  Google Scholar 

  • Bonnarme P, Lapadatescu C, Yvon M, Spinnler HE (2001b) L-methionine degradation potentialities of cheese-ripening microorganisms. J Dairy Res 68:663–674

    Article  CAS  Google Scholar 

  • Buzzini P, Romano S, Turchetti B, Vaughan A, Pagnoni UM, Davoli P (2005) Production of volatile organic sulphur compounds (VOSCs) by basidiomycetous yeasts. FEMS Yeast Res 5:379–385

    Article  CAS  Google Scholar 

  • Chin HW, Lindsay RC (1994) Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfure and dimethyl trisulfure. Food Chem 49:387–392

    Article  CAS  Google Scholar 

  • Corsetti A, Rossi J, Gobbetti M (2001) Interactions between yeasts and bacteria in the smear surface-ripened cheeses. Int J Food Microb 69:1–10

    Article  CAS  Google Scholar 

  • Dias B, Weimer B (1998) Purification and characterization of L-methionine gamma-lyase from Brevibacterium linens BL2. Appl Environ Microbiol 64(9):3327–3331

    Article  CAS  Google Scholar 

  • Duan W, Roddick FA, Higgins VJ, Rogers PJ (2004) A parallel analysis of H2S and SO2 formation by brewing yeast in response to sulfur-containing amino acids and ammonium ions. J Am Soc Brew Chem 62(1):35–41

    CAS  Google Scholar 

  • Dunn HC, Lindsay RC (1985) Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavors of cheddar cheese. J Dairy Sci 68:2859–2874

    Article  CAS  Google Scholar 

  • Engels WJM, Visser J (1994) Isolation and comparative characterization of components that contribute to the flavor of different types of cheese. Neth Milk Dairy J 48:127–140

    CAS  Google Scholar 

  • Ferchichi M, Hemme D, Nardy M (1986) Induction of methanethiol production by Brevibacterium linens CNRZ918. J Gen Microbiol 132:3075–3082

    CAS  Google Scholar 

  • Fox PF, Guinee TP, Cogan TM, McSweeney PLH (2000) Chemistry of milk constituents. In: Fox PF, Cogan TM, McSweeney, PLH (eds) Fundamentals of cheese science. Aspen, Maryland, USA, pp 19–43

    Google Scholar 

  • Gaitonde MK (1967) A spectrophotometric method for the direct determination of cysteine in the presence of other naturally occurring amino acids. Anal Chem J 104:627–633

    CAS  Google Scholar 

  • Gao S, Mooberry SE, Steele JL (1998) Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci. Appl Environ Microbiol 64:4670–4675

    Article  CAS  Google Scholar 

  • Helinck S, Spinnler HE, Parayre S, Dame-Cahagne M, Bonnarme P (2000) Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum. FEMS Microbiol Lett 193:237–241

    Article  CAS  Google Scholar 

  • Kagkli D-M, Tâche R, Cogan TM, Hill C, Casaregola S, Bonnarme P (2006) Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem. Appl Microbiol Biotechnol 73:434–442

    Article  CAS  Google Scholar 

  • Karagiannis S, Lanaridis P (2000) The effect of various vinification parameters on the development of several volatile sulphur compounds in Greek white wines of the cultivars Batiki and Muscat of Hamburg. Am J Enol Vitic 50(3):334–342

    Google Scholar 

  • Kubickova J, Grosch W (1998) Quantification of potent odorants in Camembert cheese and calculation of their odour activity values. Int Dairy J 8:11–16

    Article  CAS  Google Scholar 

  • Lamberet G, Auberger B, Bergére JL (1997a) Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. I. Effect of substrate and pH on their formation by Brevibacterium linens GC171. Appl Microbiol Biotechn 47:279–283

    Article  CAS  Google Scholar 

  • Lamberet G, Auberger B, Bergére JL (1997b) Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. II. Comparaison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters. Appl Microbiol Biotechnol 48:393–397

    Article  CAS  Google Scholar 

  • López del Castillo-Lozano M, Tâche R, Bonnarme P, Landaud S (2007) Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism. J Microbiol Methods 69:70–77

    Article  Google Scholar 

  • Marchand S, de Revel G, Vercauteren J, Bertrand A (2002) Possible mechanism for involvement of cysteine in aroma production in wine. J Agric Food Chem 50:6160–6164

    Article  CAS  Google Scholar 

  • Martin N, Neelz V, Spinnler HE (2004) Suprathreshold intensity and odour quality of sulphides and thioesters. Food Qual Prefer 15:247–257

    Article  Google Scholar 

  • Molimard P, Spinnler HE (1996) Compounds involved in the flavour of surface mold-ripened cheeses: origins and properties. J Dairy Sci 79:169–184

    Article  CAS  Google Scholar 

  • Perpète P, Duthoit O, De Maeyer S, Imray L, Lawton AI, Stavropoulos KE, Gitonga VW, Hewlins MJE, Dickinson JR (2006) Methionine catabolism in Saccharomyces cerevisiae. FEMS Yeast Res 6:48–56

    Article  Google Scholar 

  • Sablé S, Cottenceau G (1999) Current knowledge of soft cheeses flavor and related compounds. J Agric Food Chem 47:4825–4836

    Article  Google Scholar 

  • Singer G, Heusinger G, Frohlich O, Schreier P, Mosandl A (1986) Chirality evaluation of 2-methyl-4-propyl-l,3-oxathiane from the yellow passion fruit. J Agric Food Chem 34(6):1029–1033

    Article  CAS  Google Scholar 

  • Spinnler HE, Berger C, Lapadatescu C, Bonnarme P (2001) Production of sulfur compounds by several yeasts of technological interest for cheese ripening. Int Dairy J 11:245–252

    Article  CAS  Google Scholar 

  • van Boekel MAJS (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv 24:230–233

    Article  Google Scholar 

  • Vermeulen C, Laurence G, Collins S (2005) Sensorial contribution and formation pathways of thiols in foods: a review. Food Rev Int 21:69–138

    Article  CAS  Google Scholar 

  • Yamagata S, D’Andrea RJ, Fujisaki S, Isaji M, Nakamura K (1993a) Cloning and bacterial expression of the CYS3 gene encoding cystathionine γ-lyase of Saccharomyces cerevisiae and the physicochemical and enzymatic properties of the protein. J Bacteriol 175:4800–4808

    Article  CAS  Google Scholar 

  • Yamagata S, Yasugahira T, Okuda Y, Iwama T (2003b) Conversion of the aminocrotonate intermediate limits the rate of γ-elimination reaction catalyzed by l-cystathionine γ-lyase of the yeast Saccharomyces cerevisiae. J Biochem 134:607–613

    Article  CAS  Google Scholar 

  • Zheng Y, Brown S, Leding WO, Mussinan C, Ho CT (1997) Formation of sulphur-containing flavour compounds from reactions of furaneol and cysteine, glutathione, hydrogen sulphide, and alanine/hydrogen sulphide. J Agric Food Chem 45(3):894–897

    Article  CAS  Google Scholar 

Download references

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.

Author information

Authors and Affiliations

  1. UMR782 GMPA, AgroParisTech INRA, INRA Centre de Biotechnologies Agro-Industrielles, 78850, Thiverval Grignon, France

    M. López del Castillo-Lozano, A. Delile, H. E. Spinnler, P. Bonnarme & S. Landaud

Authors
  1. M. López del Castillo-Lozano
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Delile
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. H. E. Spinnler
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P. Bonnarme
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. S. Landaud
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to S. Landaud.

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00253-007-0971-3

Keywords

Search

Navigation