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The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-06-13 , DOI: 10.1016/j.idairyj.2021.105135
Ling Zhang , Chuchu Huang , Pernille Greve Johansen , Mikael Agerlin Petersen , Mahesha M. Poojary , Marianne N. Lund , Lene Jespersen , Nils Arneborg

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.



中文翻译:

干酪相关的汉森德巴利酵母三角山酵母对氨基酸的利用

本研究探讨了在 16 °C 和 25 °C 下在奶酪琼脂上生长的汉森德巴利酵母三角山田酵母对氨基酸的利用。氨基酸的消耗取决于物种和菌株,并且受温度影响很大。对于D. hansenii,与 16 °C 相比,25 °C 时大多数氨基酸的消耗量更高,这与三角酵母菌相反。与25 岁的三角酵母菌相比,汉森德巴利酵母产生更多的 2- 和 3- 甲基丁醛、3-甲基-1-丁醇和 2-苯基乙醇,并分别消耗更多的相应氨基酸、异亮氨酸、亮氨酸和苯丙氨酸℃。三角山竹在 16 °C 下,与D. hansenii相比,产生更多的挥发性硫化合物,并消耗更多的前体甲硫氨酸。此外,三角酵母似乎能够在 25 °C 下显着消耗挥发性硫化合物。这些结果可能有助于选择适用于奶酪行业的酵母。

更新日期:2021-07-01
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