Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem
| Autor: | Serge Casaregola, Colin Hill, Timothy M. Cogan, Roselyne Tâche, Pascal Bonnarme, Dafni-Maria Kagkli |
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| Přispěvatelé: | Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G), Moorepark Food Research Centre, Teagasc - The Agriculture and Food Development Authority (Teagasc), Department of Microbiology, University College Cork (UCC), Microbiologie et Génétique Moléculaire (MGM), Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G)-Centre National de la Recherche Scientifique (CNRS), Marie Curie Fellowship (YETI program, QLK3_CT_2000_60055) pour D. Kagkli |
| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: |
Time Factors
Lactose Applied Microbiology and Biotechnology Saccharomyces MESH: Kluyveromyces Kluyveromyces Methionine Cheese MESH: Cell-Free System MESH: Ecosystem Kluyveromyces lactis 0303 health sciences Fungal protein biology food and beverages General Medicine MESH: Saccharomyces cerevisiae MESH: Sulfur Biochemistry Lactates MESH: Fungal Proteins Methane Biotechnology MESH: Food Technology Odors Saccharomyces cerevisiae MESH: Lactates MESH: Fermentation Fungal Proteins 03 medical and health sciences Kluyveromyces marxianus MESH: Sulfur Compounds MESH: Lactose Ecosystem 030304 developmental biology MESH: Odors Cell-Free System Sulfur Compounds 030306 microbiology MESH: Time Factors [SDV.BBM.BM]Life Sciences [q-bio]/Biochemistry Molecular Biology/Molecular biology biology.organism_classification Yeast MESH: Cheese Culture Media MESH: Methionine Odorants Fermentation MESH: Culture Media Food Technology MESH: Methane Sulfur |
| Zdroj: | Applied Microbiology and Biotechnology Applied Microbiology and Biotechnology, Springer Verlag, 2006, 73 (2), pp.434-42. ⟨10.1007/s00253-006-0461-z⟩ Applied Microbiology and Biotechnology, Springer Verlag, 2006, 73 (2), pp.434-42. ⟨10.1128/AEM.72.5.3330-3335.2006.⟩ |
| ISSN: | 0175-7598 1432-0614 |
| Popis: | Cheese flavour is the result of complex biochemical transformations attributed to bacteria and yeasts grown on the curd of smear-ripened cheeses. Volatile sulphur compounds (VSCs) are responsible for the characteristic aromatic notes of several cheeses. In the present study, we have assessed the ability of Kluyveromyces lactis, Kluyveromyces marxianus and Saccharomyces cerevisiae strains, which are frequently isolated from smear-ripened cheeses, to grow and deacidify a cheese medium and generate VSCs resulting from L-methionine degradation. The Kluyveromyces strains produced a wider variety and higher amounts of VSCs than the S. cerevisiae ones. We have shown that the pathway is likely to be proceeding differently in these two yeast genera. The VSCs are mainly generated through the degradation of 4-methylthio-oxobutyric acid in the Kluyveromyces strains, in contrast to the S. cerevisiae ones which have higher L-methionine demethiolating activity, resulting in a direct conversion of L-methionine to methanethiol. The deacidification activity which is of major importance in the early stages of cheese-ripening was also compared in S. cerevisiae and Kluyveromyces strains. |
| Databáze: | OpenAIRE |
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