Journal Article


Pascal Bonnarme
Serge Casaregola
Colin Hill
Timothy M Cogan
Roselyne Tâche
Dafni Maria Kagkli



lactates methane odors metabolism sulfur physiology culture media time factors ecosystem chemistry lactose food technology kluyveromyces fermentation saccharomyces cerevisiae cell free system cheese fungal proteins methionine sulfur compounds

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem. (2006)

Abstract Cheese flavour is the result of complex biochemical transformations attributed to bacteria and yeasts grown on the curd of smear-ripened cheeses. Volatile sulphur compounds (VSCs) are responsible for the characteristic aromatic notes of several cheeses. In the present study, we have assessed the ability of Kluyveromyces lactis, Kluyveromyces marxianus and Saccharomyces cerevisiae strains, which are frequently isolated from smear-ripened cheeses, to grow and deacidify a cheese medium and generate VSCs resulting from L-methionine degradation. The Kluyveromyces strains produced a wider variety and higher amounts of VSCs than the S. cerevisiae ones. We have shown that the pathway is likely to be proceeding differently in these two yeast genera. The VSCs are mainly generated through the degradation of 4-methylthio-oxobutyric acid in the Kluyveromyces strains, in contrast to the S. cerevisiae ones which have higher L-methionine demethiolating activity, resulting in a direct conversion of L-methionine to methanethiol. The deacidification activity which is of major importance in the early stages of cheese-ripening was also compared in S. cerevisiae and Kluyveromyces strains.
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Full list of authors on original publication

Pascal Bonnarme, Serge Casaregola, Colin Hill, Timothy M Cogan, Roselyne Tâche, Dafni Maria Kagkli

Experts in our system

Colin Hill
University College Cork
Total Publications: 351