A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavoring compounds

Abstract : In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were isolated from the skins of tropical fruits collected in several locations in the South West Indian Ocean. Sequence analysis of the D1/D2 domains of the large subunit (LSU) ribosomal RNA gene identified 26 different species. Among them, two species isolated from the skins of Cape gooseberry and cocoa beans appeared to represent putative new yeast species, as their LSU D1/D2 sequence was only 97.1% and 97.4% identical to that of the yeasts Rhodotorula mucilaginosa and Candida pararugosa, respectively. A total of 52 Volatile Organic Compounds (VOCs) were detected by Head Space Solid Phase Micro Extraction coupled to Gas Chromatography and Mass Spectroscopy (HS–SPME–GC/MS) from the 26 yeast species cultivated on a glucose rich medium. Among these VOCs, 6 uncommon compounds were identified, namely ethyl but-2-enoate, ethyl 2-methylbut-2-enoate (ethyl tiglate), ethyl 3-methylbut-2-enoate, 2-methylpropyl 2-methylbut-2-enoate, butyl 2-methylbut-2-enoate and 3-methylbutyl 2-methylbut-2-enoate, making them possible yeast species-specific markers. In addition, statistical methods such as Principal Component Analysis allowed to associate each yeast species with a specific flavor profile. Among them, Saprochaete suaveolens (syn: Geotrichum fragrans) turned to be the best producer of flavor compounds, with a total of 32 out of the 52 identified VOCs in its flavor profile.
Document type :
Journal articles
Complete list of metadatas

Cited literature [48 references]  Display  Hide  Download

http://hal.univ-reunion.fr/hal-01188094
Contributor : Claire Tessier <>
Submitted on : Wednesday, November 16, 2016 - 8:30:43 AM
Last modification on : Monday, September 2, 2019 - 9:43:05 AM
Long-term archiving on : Thursday, March 16, 2017 - 6:14:27 PM

File

Grondin2015_hal.pdf
Files produced by the author(s)

Identifiers

Citation

Eric Grondin, Alain Shum Cheong Sing, Yanis Caro, Marson Raherimandimby, Ando L. Randrianierenana, et al.. A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavoring compounds. International Journal of Food Microbiology, Elsevier, 2015, 203, pp.101--108. ⟨http://www.sciencedirect.com/science/article/pii/S0168160515001233⟩. ⟨10.1016/j.ijfoodmicro.2015.02.032⟩. ⟨hal-01188094⟩

Share

Metrics

Record views

259

Files downloads

257