Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis

@article{Arfi2002ProductionOV,
  title={Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis},
  author={Kenza Arfi and H-E. Spinnler and Roselyne T{\^a}che and Pascal Bonnarme},
  journal={Applied Microbiology and Biotechnology},
  year={2002},
  volume={58},
  pages={503-510}
}
Five cheese-ripening yeasts (Geotrichum candidum, Saccharomyces cerevisiae, Kluyveromyces lactis, Yarrowia lipolytica and Debaryomyces hansenii) were compared with respect to their ability to generate volatile aroma compounds. K. lactis produced a variety of esters – ethylacetate (EA) being the major one – and relatively limited amounts of volatile sulphur compounds (VSCs). Conversely, G. candidum produced significant amounts of VSCs [with the thioester S-methyl thioacetate (MTA) being the most… CONTINUE READING

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