Tyrosine metabolism in pigment-forming Yarrowia lipolytica strains isolated from English and European speciality mould-ripened cheese exhibiting a brown discolouration defect

International Journal of Dairy Technology

Volumn 60, Issue 3, 2007, Pages 165-174

  Williams, Alan G ^a   Withers, Susan E ^a  

^a GLASGOW CALEDONIAN UNIVERSITY   (United Kingdom)

Author keywords

Cheese discolouration and spoilage; Homogentisic acid; Pigment production; Proteolysis; Tyrosine metabolism; Yarrowia lipolytica

Indexed keywords

HOMOGENTISIC ACID; PIGMENT; PROTEINASE; TYROSINE;

AMINO ACID METABOLISM; AMINO ACID TRANSPORT; ARTICLE; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME METABOLISM; ENZYME RELEASE; FUNGUS ISOLATION; MOULD; NONHUMAN; PRIORITY JOURNAL; SURFACE PROPERTY; YARROWIA LIPOLYTICA;

YARROWIA LIPOLYTICA;

EID: 34447136132     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00334.x     Document Type: Article

References (26)

1. Barnett J A, Payne R W Yarrow D (1990) Yeasts: Characteristics and Identification, 2nd edn, pp 683 684. Cambridge : Cambridge University Press.
2. Barth G Gaillardin C (1997) Physiology and genetics of the dimorphic fungus Yarrowia lipolytica. FEMS Microbiology Reviews 19 219 237.
3. Beresford T Williams A G (2004) The microbiology of cheese ripening. In Cheese: Chemistry, Physics and Microbiology, Vol. 1 General Aspects, 3rd edn, pp 287 317. Fox P M, McSweeney P L H, Cogan T M Guinee T P, eds. Amsterdam : Elsevier Academic Press.
4. Bondar D C, Beckerich J-M Bonnarme P (2005) Involvement of a branched-chain aminotransferase in production of volatile sulphur compounds in Yarrowia lipolytica. Applied and Environmental Microbiology 71 4585 4591.
5. Bradford M (1976) A rapid and sensitive method for the quantification of microgram quantities of protein using the principle of protein-dye binding. Analytical Biochemistry 72 248 254.
6. Carreira A Loureiro V (1998) A differential medium to detect Yarrowia lipolytica within 24 hours. Journal of Food Mycology 1 3 12.
7. Carreira A, Paloma L Loureiro V (1998) Pigment producing yeasts involved in the brown surface discolouration of ewes' cheese. International Journal of Food Microbiology 41 223 230.
8. Carriera A, Ferreira L M Loureiro V (2001a) Production of brown tyrosine pigments by the yeast Yarrowia lipolytica. Journal of Applied Microbiology 90 372 379.
9. Carriera A, Ferriera L M Loureiro V (2001b) Brown pigments produced by Yarrowia lipolytica result from extracellular accumulation of homogentisic acid. Applied and Environmental Microbiology 67 3463 3468.
10. Corsetti A, Rossi J Gobbetti M (2001) Interactions between yeasts and bacteria in the smear surface-ripened cheeses. International Journal of Food Microbiology 69 1 10.
11. Doi E, Shibata D Matoba T (1981) Modified colorimetric ninhydrin method for peptidase assay. Analytical Biochemistry 118 173 184.
12. Eliskases-Lechner F Ginzinger W (1999) Colour defects in dairy products. Lebbensmittelindustrie und Milchwirtschaft 120 102 106.
13. Fleet G H (1990) Yeasts in dairy products. Journal of Applied Bacteriology 68 199 211.
14. Fox P F McSweeney P L H (1996) Proteolysis in cheese during ripening. Food Reviews International 12 457 509.
15. Jakobsen M Narvhus J (1996) Yeasts and their possible beneficial and negative effects on the quality of dairy products. International Dairy Journal 6 755 768.
16. Katz E, Thompson C J Hopwood D A (1983) Cloning and expression of the tyrosinase gene from Streptomyces antibioticus in Streptomyces lividans. Journal of General Microbiology 129 2703 2714.
17. Lanciotti R, Vannini L, Lopez C C, Gobbetti M Guerzoni M E (2005) Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct. International Journal of Dairy Technology 58 89 99.
18. Martin N, Savonitto S, Molimard P, Berger C, Brousse M Spinnler H E (1999) Flavor generation in cheese curd by coculturing with selected yeast, mold and bacteria. Journal of Dairy Science 82 1072 1080.
19. Nichol A W Harden T J (1993) Enzymic browning in mould ripened cheeses. Australian Journal of Dairy Technology 48 71 73.
20. Nichol A W, Harden T J Tuckett H (1996) Browning defects in mould ripened cheese. Food Australia 48 136 138.
21. Olah A V, Ilyes I, Szoke A, Csizy I, Toth J Varga J (2003) Urinary homogentisic acid in alkaptonuric and healthy children. Clinical Chemistry and Laboratory Medicine 41 356 359.
22. van den Tempel T Jakobsen M (2000) The technological characteristics of Debaromyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu. International Dairy Journal 10 263 270.
23. Upadhyay V K, McSweeney P L H, Magboul A A A Fox P F (2004) Proteolysis in cheese during ripening. In Cheese: Chemistry, Physics and Microbiology, Vol 1 General Aspects, 3rd edn. pp 391 433. Fox P M, McSweeney P L H, Cogan T M Guinee T P, eds. Amsterdam : Elsevier Academic Press.
24. Williams A G, Noble J Banks J M (2001) Catabolism of amino acids by lactic acid bacteria isolated from cheddar cheese. International Dairy Journal 11 203 215.
25. Wyder M-T Puhan Z (1999) Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries. International Dairy Journal 9 117 124.
26. Yvon M Rijnen L (2001) Cheese flavour formation by amino acid catabolism. International Dairy Journal 11 185 201.