The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
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The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese. / Zhang, Ling; Huang, Chuchu; Johansen, Pernille Greve; Petersen, Mikael Agerlin; Poojary, Mahesha M.; Lund, Marianne N.; Jespersen, Lene; Arneborg, Nils.
In: International Dairy Journal, Vol. 121, 105135, 2021.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
AU - Zhang, Ling
AU - Huang, Chuchu
AU - Johansen, Pernille Greve
AU - Petersen, Mikael Agerlin
AU - Poojary, Mahesha M.
AU - Lund, Marianne N.
AU - Jespersen, Lene
AU - Arneborg, Nils
N1 - 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
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
U2 - 10.1016/j.idairyj.2021.105135
DO - 10.1016/j.idairyj.2021.105135
M3 - Journal article
AN - SCOPUS:85109203008
VL - 121
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
M1 - 105135
ER -
ID: 274916725