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

This study explored the amino acid utilisation by Debaryomyces hansenii and Yamadazyma triangularis grown on cheese agar at 16 degrees C and 25 degrees 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 degrees C compared with 16 degrees 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 degrees C. Yamadazyma triangularis produced more volatile sulphur compounds, and consumed more of their precursor, methionine, than D. hansenii at 16 degrees C. Moreover, Y. triangularis seemed able to markedly consume the volatile sulphur compounds at 25 degrees C. These results may contribute to the selection of appropriate yeasts to be used in the cheese industry. (C) 2021 Elsevier Ltd. All rights reserved.