The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

Research output: Contribution to journal › Journal article › Research › peer-review

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The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese. / Zhang, Ling; Huang, Chuchu; Johansen, Pernille Greve; Petersen, Mikael Agerlin; Poojary, Mahesha M.; Lund, Marianne N.; Jespersen, Lene; Arneborg, Nils.

In: International Dairy Journal, Vol. 121, 105135, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Zhang, L, Huang, C, Johansen, PG, Petersen, MA, Poojary, MM, Lund, MN, Jespersen, L & Arneborg, N 2021, 'The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese', International Dairy Journal, vol. 121, 105135. https://doi.org/10.1016/j.idairyj.2021.105135

APA

Zhang, L., Huang, C., Johansen, P. G., Petersen, M. A., Poojary, M. M., Lund, M. N., Jespersen, L., & Arneborg, N. (2021). The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese. International Dairy Journal, 121, [105135]. https://doi.org/10.1016/j.idairyj.2021.105135

Vancouver

Zhang L, Huang C, Johansen PG, Petersen MA, Poojary MM, Lund MN et al. The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese. International Dairy Journal. 2021;121. 105135. https://doi.org/10.1016/j.idairyj.2021.105135

Author

Zhang, Ling ; Huang, Chuchu ; Johansen, Pernille Greve ; Petersen, Mikael Agerlin ; Poojary, Mahesha M. ; Lund, Marianne N. ; Jespersen, Lene ; Arneborg, Nils. / The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese. In: International Dairy Journal. 2021 ; Vol. 121.

Bibtex

@article{74af8afb35c64275b00580df5dfc6131,
title = "The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese",
abstract = "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.",
author = "Ling Zhang and Chuchu Huang and Johansen, {Pernille Greve} and Petersen, {Mikael Agerlin} and Poojary, {Mahesha M.} and Lund, {Marianne N.} and Lene Jespersen and Nils Arneborg",
note = "Funding Information: This work was conducted as a part of the Danish InBrine project and financially supported by the Danish Dairy Research Foundation and the Chinese Scholarship Council (grant numbers: CSC201706350054 and CSC201706350030 ). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
doi = "10.1016/j.idairyj.2021.105135",
language = "English",
volume = "121",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

AU - Zhang, Ling

AU - Huang, Chuchu

AU - Johansen, Pernille Greve

AU - Petersen, Mikael Agerlin

AU - Poojary, Mahesha M.

AU - Lund, Marianne N.

AU - Jespersen, Lene

AU - Arneborg, Nils

N1 - Funding Information: This work was conducted as a part of the Danish InBrine project and financially supported by the Danish Dairy Research Foundation and the Chinese Scholarship Council (grant numbers: CSC201706350054 and CSC201706350030 ). Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021

Y1 - 2021

N2 - 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.

AB - 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.

U2 - 10.1016/j.idairyj.2021.105135

DO - 10.1016/j.idairyj.2021.105135

M3 - Journal article

AN - SCOPUS:85109203008

VL - 121

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105135

ER -

ID: 274916725