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首页> 外文期刊>Applied Microbiology and Biotechnology >Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures
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Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures

机译：干酪成熟的酵母从蛋氨酸和蛋氨酸-半胱氨酸混合物中生产挥发性硫化合物的比较

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Production of volatile sulphur compounds (VSC) was assessed in culture media supplemented with L-methionine or L-methionine/L-cysteine mixtures, using five cheese-ripening yeasts: Debaryomyces hansenii DH47(8), Kluyveromyces lactis KL640, Geotrichum candidum GC77, Yarrowia lipolytica YL200 and Saccharomyces cerevisiae SC45(3). All five yeasts produced VSC with L-methionine or L-methionine/L-cysteine, but different VSC profiles were found. GC77 and YL200 produced dimethyldisulphide and trace levels of dimethyltrisulphide while DH47(8), KL640 and SC45(3) produced mainly methionol and low levels of methional. S-methylthioacetate was produced by all the yeasts but at different concentrations. DH47(8), KL640 and SC45(3) also produced other minor VSC including 3-methylthiopropyl acetate, ethyl-3-methylthiopropanoate, a thiophenone, and an oxathiane. However, VSC production diminished in a strain-dependent behaviour when L-cysteine was supplemented, even at a low concentration (0.2 g l(-1)). This effect was due mainly to a significant decrease in L-methionine consumption in all the yeasts except YL200. Hydrogen sulphide produced by L-cysteine catabolism did not seem to contribute to VSC generation at the acid pH of yeast cultures. The significance of such results in the cheese-ripening context is discussed.
机译：使用五种起干酪作用的酵母菌，在补充了L-蛋氨酸或L-蛋氨酸/ L-半胱氨酸混合物的培养基中评估了挥发性硫化合物（VSC）的产生：汉化德巴利酵母DH47（8），乳酸克鲁维酵母KL640，Candrichum candidum GC77，解脂耶氏酵母YL200和酿酒酵母SC45（3）。所有五种酵母均产生带有L-蛋氨酸或L-蛋氨酸/ L-半胱氨酸的VSC，但是发现了不同的VSC特性。 GC77和YL200产生二甲基二硫化物和痕量的二甲基三硫化物，而DH47（8），KL640和SC45（3）主要产生甲硫醇和少量甲硫醇。所有酵母均产生S-甲基硫代乙酸盐，但浓度不同。 DH47（8），KL640和SC45（3）还生产了其他次要的VSC，包括乙酸3-甲硫基丙酯，-3-甲硫基丙酸乙酯，噻吩和氧杂蒽。但是，当添加L-半胱氨酸时，即使在低浓度（0.2 g l（-1））下，VSC的产生也会降低菌株依赖性的行为。这种作用主要是由于除YL200外的所有酵母中L-蛋氨酸的消耗量显着减少。 L-半胱氨酸分解代谢产生的硫化氢似乎在酵母培养物的酸性pH值上并没有促进VSC的产生。讨论了这种结果在奶酪成熟的背景下的重要性。

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