Production of dairy-based, natural sulphur flavor concentrate by yeast fermentation

Food Biotechnology

Volumn 24, Issue 1, 2010, Pages 62-77

  Liu, S Q ^a   Crow, V L ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Dairy; Methionine; Methionol; Sulphur flavor; Yeast

Indexed keywords

1-PROPENE; AROMATIC ALCOHOLS; BRANCHED-CHAIN ESTER; CANDIDA; CHAIN ALCOHOL; CONCENTRATION-DEPENDENT; DEBARYOMYCES HANSENII; DIMETHYL DISULPHIDE; ETHYL ESTERS; FLAVOR COMPOUND; GEOTRICHUM CANDIDUM; KEFYR; KLUYVEROMYCES MARXIANUS; L-METHIONINE; METHIONINE; METHIONOL; PROPANOATE; PROPANOIC ACID; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SENSORY ATTRIBUTES; VOLATILE FLAVOR COMPOUNDS; WINE YEAST; YARROWIA LIPOLYTICA; YEAST FERMENTATION;

ACIDS; ALDEHYDES; DAIRIES; ESTERIFICATION; ESTERS; ETHANOL; FATTY ACIDS; FERMENTATION; GAS CHROMATOGRAPHY; PROPYLENE; SULFUR; SULFUR COMPOUNDS; WINE;

YEAST;

DEBARYOMYCES HANSENII; GALACTOMYCES GEOTRICHUM; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SOLANUM TUBEROSUM; YARROWIA LIPOLYTICA;

EID: 77749304322     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430903562724     Document Type: Article

References (37)

1. Alvarez-Martin, P., Florez, A.B., Hernandez-Barranco, A., Mayo, B. (2008). Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation. Food Control. 19:62-70.
2. Amarita, F., Fernandez-Espla, D., Requena, T., Pelaez, C. (2001). Conversion of methionine to methional by Lactococcus lactis. FEMS Microbiol. Lett. 204:189-195.
3. Amarita, F., Martinez-Cuesta, M.C., Taborda, G., Soto-Yarritu, P.L., Requena, T., Pelaez, C. (2002). Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions. Eur. Food. Res. Technol. 214:58-62.
4. Aoki, T., Uchida, K. (1991). Enhanced formation of 3-(methylthio)-1-propanol in a salttolerant yeast, Zygosaccharomyces rouxii, due to deficiency of S-adenosylmethionine synthase. Agric. Biol. Chem. 55:2113-2116.
5. Arfi, K., Spinnler, H.E., Tache, R., Bonnarme, P. (2002). Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methylthioacetate synthesis by Kluyveromyces lactis. Appl. Microbiol. Biotechnol. 58:503-510.
6. Arfi, K., Leclercq-Perlat, M.-N., Baucher, A., Tache, R., Delettre, J., Bonnarme, P. (2004). Contribution of several cheese-ripening microbial associations to aroma compound production. Lait. 84:435-447.
7. Berger, C., Khan, J.A., Molimard, P., Martin, N., Spinnler, H.E. (1999). Production of sulphur flavors by ten strains of Geotrichum candidum. Appl. Environ. Microbiol. 65:5510-5514.
8. Bonnarme, P., Psoni, L., Spinnler, H.E. (2000). Diversity of L-methionine catabolism pathways in cheese-ripening bacteria. Appl. Environ. Microbiol. 66:5514-5517.
9. Bonnarme, P., Lapadatescu, C., Yvon, M., Spinnler, H.E. (2001a). L-methionine degradation potentialities of cheese-ripening microorganisms. J. Dairy Res. 68:663-674.
10. Bonnarme, P., Arfi, K., Dury, C., Helinck, S., Yvon, M., Spinnler, H.E. (2001b). Sulphur compound production by Geotrichum candidum from L-methionine: importance of the transamination step. FEMS Microbiol. Lett. 205:247-252.
11. Boutrou, R., Gueguen, M. (2005). Interest in Geotrichum candidum for cheese technology. Int. J. Food. Microbiol. 102:1-20.
12. Buzzini, P., Romano, S., Turchetti, B., Vaughan, A., Pagnoni, U.M., Davoli, P. (2005). Production of volatile organic sulphur compounds (VOSCs) by basidiomycetous yeasts. FEMS Yeast Res. 5:379-385.
13. Demarigny, Y., Berger, C., Desmasures, N., Gueguen, M., Spinnler, H.E. (2000). Flavor sulphides are produced from methionine by two different pathways by Geotrichum candidum. J. Dairy Res. 67:371-380.
14. Dunn, H.C., Lindsay, R.C. (1985). Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type of flavors of Cheddar cheese. J. Dairy Sci. 68:2859-2874.
15. Etschmann, M.M.W., Kotter, P., Hauf, J., Bluemke, W., Entian, K.-D., Schrader, J. (2008). Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts. Appl. Microbiol. Biotechnol. July 2008, doi 10.1007/s00253-008-1573-4.
16. Frank, D.C., Owen, C.M., Patterson, J. (2004). Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. LWT - Food Sci. Technol. 37:139-540.
17. Gente, S., La Carbona, S., Gueguen, M. (2007). Levels of cystathionine γ lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavors in cheese. Int. J. Food Microbiol. 114:136-142.
18. Griffith, R., Hammond, E.G. (1989). Generation of Swiss cheese flavour components by the reaction of amino acids with carbonyl compounds. J. Dairy Sci. 72:604-613.
19. Guerzoni, M.E., Lanciotti, R., Vannini, L., Galgano, F., Favati, F., Gardini, F., Suzzi, G. (2001). Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. Int. J. Food Microbiol. 69:79-89.
20. Hansen, T.K., Jakobsen, M. (2001). Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese. Int. J. Food Microbiol. 69:59-68.
21. Hansen, T.K., Tempel, T.V.D., Cantor, M.D., Jakobsen, M. (2001). Saccharomyce cerevisiae as a starter culture in Mycella. Int. J. Food Microbiol. 69:101-111.
22. Landaud, S., Helinck, S., Bonnarme, P. (2008). Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. Appl. Microbiol. Biotechnol. 77:1191-1205.
23. Liu, S.-Q., Holland, R., McJarrow, P., Crow, V.L. (2003a). Serine metabolism in Lactobacillus plantarum. Int. J. Food Microbiol. 89:265-273.
24. Liu, S.-Q., Holland, R., Crow, V.L. (2003b). The potential of dairy lactic acid bacteria to metabolism amino acids via nontransaminating reactions and endogenous transamination. Int. J. Food Microbiol. 86:257-269.
25. Loplez del Castillo-Lozano, M., Delile, A., Spinnler, H.E., Bonnarme, P., Landaud, S. (2007). Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. Appl. Microbiol. Biotechnol. 75:1447-1454.
26. Mestres, M., Busto, O., Guasch, J. (2000). Analysis of organic sulphur compounds in wine aroma. J. Chromatogr. A 881:569-581.
27. Moreira, N., Mendes, F., Hogg, T., Vasconcelos, I. (2005). Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Int. J. Food Microbiol. 103:285-294.
28. Neviani, E., Gatti, M., Vannini, L., Gardini, F., Suzzi, G. (2001). Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk. Int. J. Food Microbiol. 69:91-99.
29. Perpete, P., Duthoit, O., De Maeyer, S., Imray, L., Lawton, A.I., Stavropoulos, K.E., Gitonga, V.W., Hewlins, M.J.E, Dickinson, J.R. (2006). Methionine catabolism in Saccharomyces cerevisiae. FEMS Yeast Res. 6:48-56.
30. Sable, S., Cottenceau, G. (1999). Current knowledge of soft cheese flavor and related compounds. J. Agric. Food Chem. 47:4825-4836.
31. Seefeldt, K.E., Weimer, B.C. (2000). Diversity of sulphur compound production in lactic acid bacteria. J. Dairy Sci. 83:2740-2746.
32. Seiler, H. (2003). A review: yeasts in kefir and koumiss. Milchwissenschaft. 58:392-396.
33. Spinnler, H.E., Berger, C., Lapadatescu, C., Bonnarme, P. (2001). Production of sulphur compounds by several yeasts of technological interest for cheese ripening. Int. Dairy J. 11:245-252.
34. Suzzi, G., Lanorte, M.T., Galgano, F., Andrighetto, C., Lombardi, A., Lanciotti, R., Guerzoni, M.E. (2001). Proteolytic, lipolytic and molecular characterization of Yarrowia lipolytica isolated from cheese. Int. J. Food Microbiol. 69:69-77.
35. Urbach, G. (1997). The flavor of milk and dairy products: II. Cheese: contribution of volatile compounds. Int. J. Dairy Technol. 50:79-89.
36. van der Sluis, C., Rahardjo, Y.S.P., Smit, B.A., Kroon, P.J., Hartmans, S., Ter Schure, E.G., Tramper, J., Wijffels, R.H. (2002). Concommitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii. J. Biosci. Bioeng. 93:117-124.
37. van der Tempel, T., Jakobsen, M. (2000). The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu. Int. Dairy J. 10:263-270.