The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

Ling Zhang, Chuchu Huang, Pernille Greve Johansen, Mikael Agerlin Petersen, Mahesha M. Poojary, Marianne N. Lund, Lene Jespersen, Nils Arneborg*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

11 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number105135
JournalInternational Dairy Journal
Volume121
Number of pages8
ISSN0958-6946
DOIs
Publication statusPublished - 2021

Bibliographical note

Funding Information:
This work was conducted as a part of the Danish InBrine project and financially supported by the Danish Dairy Research Foundation and the Chinese Scholarship Council (grant numbers: CSC201706350054 and CSC201706350030 ).

Publisher Copyright:
© 2021 Elsevier Ltd

Cite this