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Applied and Environmental Microbiology, December 1999, p. 5510-5514, Vol. 65, No. 12
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.

Production of Sulfur Flavors by Ten Strains of Geotrichum candidum

Celine Berger,1 Jeffrey A. Khan,2 Pascal Molimard,3 Nathalie Martin,4 and Henry E. Spinnler4,*

Institut National de la Recherche Agronomique, Laboratoire de Génie et Microbiologie des Procédés Alimentaires,1 and Institut National Agronomique Paris-Grignon, Centre de Biotechnologies Agro-Industrielles,4 78 850 Thiverval-Grignon, and SKW Biosystems, Direction Cultures & Enzymes, I.N.R.A.-Laboratoire de Recherche Sur les Aromes, 21 034 Dijon Cedex,3 France, and Department of Macromolecular Sciences, Institute of Food Research, Earley Gate, Reading RG6 6BZ, United Kingdom2

Received 23 March 1999/Accepted 15 September 1999

Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S-methyl thioacetate, S-methyl thiopropionate, S-methyl thiobutanoate, S-methyl thioisobutanoate, S-methyl thioisovalerate, and S-methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In addition, dimethyldisulfide, dimethyltrisulfide, dimethylsulfide, and methanethiol, which are more commonly associated with the development of cheese flavor in bacterial cultures, were also produced by G. candidum in various yields, depending on the strain selected. The potential application of these strains in cultured microbial associations to produce modified cheeses with more desirable organoleptic properties is discussed.

* Corresponding author. Mailing address: CBAI-LGMPA, 78850 Thiverval-Grignon, France. Phone: 33 1 30 81 53 87. Fax: 33 1 30 81 55 97. E-mail: spinnler{at}platon.grignon.inra.fr.

Applied and Environmental Microbiology, December 1999, p. 5510-5514, Vol. 65, No. 12
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.


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