1. The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
- Author
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Pernille Greve Johansen, Lene Jespersen, Nils Arneborg, Marianne N. Lund, Ling Zhang, Mikael Agerlin Petersen, Chuchu Huang, and Mahesha M. Poojary
- Subjects
chemistry.chemical_classification ,Methionine ,food.ingredient ,biology ,Yamadazyma ,0402 animal and dairy science ,Phenylalanine ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,040201 dairy & animal science ,Applied Microbiology and Biotechnology ,Amino acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,chemistry ,Debaryomyces hansenii ,Agar ,Food science ,Leucine ,Isoleucine ,Food Science - 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.
- Published
- 2021
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