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

Research output: Contribution to journalJournal articleResearchpeer-review

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
Number of pages8
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

ID: 274916725