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 language | English |
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Article number | 105135 |
Journal | International Dairy Journal |
Volume | 121 |
Number of pages | 8 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 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:
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