Flavour production by Saprochaete and Geotrichum yeasts and their close relatives.

Eric Grondin, Alain Shum Cheong Sing, Steve James, Carmen Nueno-Palop, Jean Marie François, Thomas Petit

Food chemistry 2017 Dec 15

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In this study, a total of 30 yeast strains belonging to the genera Dipodascus, Galactomyces, Geotrichum, Magnusiomyces and Saprochaete were investigated for volatile organic compound production using HS-SPME-GC/MS analysis. The resulting flavour profiles, including 36 esters and 6 alcohols compounds, were statistically evaluated by cluster and PCA analysis. Two main groups of strains were extracted from this analysis, namely a group with a low ability to produce flavour and a group producing mainly alcohols. Two other minor groups of strains including Saprochaete suaveolens, Geotrichum marinum and Saprochaete gigas were diverging significantly from the main groups precisely because they showed a good ability to produce a large diversity of esters. In particular, we found that the Saprochaete genus (and their closed relatives) was characterized by a high production of unsaturated esters arising from partial catabolism of branched chain amino-acids. These esters were produced by eight phylogenetically related strains of Saprochaete genus. Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Eric Grondin, Alain Shum Cheong Sing, Steve James, Carmen Nueno-Palop, Jean Marie François, Thomas Petit. Flavour production by Saprochaete and Geotrichum yeasts and their close relatives. Food chemistry. 2017 Dec 15;237:677-684