Please use this identifier to cite or link to this item: https://doi.org/10.1186/s13568-018-0639-7
Title: Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis
Authors: Lu Y. 
Nawrath M.
Sun J.
Liu S.-Q. 
Keywords: Bio-flavors
Kluyveromyces lactis
l-Methionine
Volatile sulphur compounds
Issue Date: 2018
Publisher: Springer Verlag
Citation: Lu Y., Nawrath M., Sun J., Liu S.-Q. (2018). Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis. AMB Express 8 (1) : 109. ScholarBank@NUS Repository. https://doi.org/10.1186/s13568-018-0639-7
Abstract: The present study investigated for the first time the effects of various physicochemical parameters on the production of volatile sulphur compounds (VSCs) by non-growing cells of Kluyveromyces lactis supplemented with l-methionine. The results showed that the production of VSCs positively correlated with the cell biomass, but it seemed that no clear relationship with l-methionine concentration existed. Temperature and pH significantly affected the formation of VSCs with more production at 30 °C and pH 5, respectively. Nitrogen supplementation (in the form of diammonium phosphate, DAP) repressed the production of VSCs. It is interesting to note that DAP and yeast extract supplementation induced the production of methional, but not Mn2+ supplementation. The presence of Mn2+ improved the production of methionol and dimethyl disulphide, but inhibited the formation of S-methyl thioacetate. The study indicated that optimization of physicochemical conditions and media composition would be crucial for producing l-methionine-derived VSC bioflavor. © 2018, The Author(s).
Source Title: AMB Express
URI: http://scholarbank.nus.edu.sg/handle/10635/152648
ISSN: 21910855
DOI: 10.1186/s13568-018-0639-7
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