The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
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This study explored the amino acid utilisation by Debaryomyces hansenii and Yamadazyma triangularis grown on cheese agar at 16 °C and 25 °C. The consumption of amino acids was species- and strain-dependent and greatly affected by temperature. For D. hansenii, the consumption of most amino acids was higher at 25 °C compared with 16 °C, contrary to Y. triangularis. Debaryomyces hansenii produced more 2- and 3-methyl-butanal, 3-methyl-1-butanol, and 2-phenylethanol, and consumed more of the corresponding amino acids, isoleucine, leucine, and phenylalanine, respectively, than Y. triangularis at 25 °C. Yamadazyma triangularis produced more volatile sulphur compounds, and consumed more of their precursor, methionine, than D. hansenii at 16 °C. Moreover, Y. triangularis seemed able to markedly consume the volatile sulphur compounds at 25 °C. These results may contribute to the selection of appropriate yeasts to be used in the cheese industry.
Originalsprog | Engelsk |
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Artikelnummer | 105135 |
Tidsskrift | International Dairy Journal |
Vol/bind | 121 |
Antal sider | 8 |
ISSN | 0958-6946 |
DOI | |
Status | Udgivet - 2021 |
Bibliografisk note
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© 2021 Elsevier Ltd
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