Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds

• Published in: FEMS yeast research 2019-01, Vol.19 (1), p.1-9
• Main Authors: Pracharova, P, Lieben, P, Pollet, B, Beckerich, J M, Bonnarme, P, Landaud, S, Swennen, D
• Format: Article
• Language: English
• Subjects: Aldehydes; Amino acids; Amino Acids - metabolism; Branched chain amino acids; Cell culture; Cheese - microbiology; Cheese flavor; Chemical and Process Engineering; Dairy products industry; Engineering Sciences; Fatty acids; Flavor; Flavor compounds; Flavoring Agents - metabolism; Food engineering; Fungi; Gene expression; Gene Expression Regulation, Fungal; Genes; Genetic aspects; Geotrichum - genetics; Geotrichum - isolation & purification; Geotrichum - metabolism; Geotrichum candidum; Glutathione; Life Sciences; Metabolic Networks and Pathways - genetics; Metabolites; Methionine; Observations; Oxidative Stress; Physiological aspects; Proteolysis; Ripening; Starter cultures; Sulfur; Sulfur compounds; Taurine; Volatile Organic Compounds - metabolism; Whole Genome Sequencing; Yeasts (Fungi)
• ISSN: 1567-1364; 1567-1356; 1567-1364
• DOI: 10.1093/femsyr/foy111

Geotrichum candidum is a fungus-like yeast widely used as a starter culture for cheese ripening for its proteolytic and lipolytic activities and its contribution to the cheese flavours. The sequenced strain G. candidum CLIB 918 was isolated from cheese Pont-L'Evêque. This strain's ability to produce volatile compounds was compared to the ability of a known strong sulphur compound producer G. candidum strain (Gc203). The aminotransferase-coding genes BAT2 and ARO8 were identified to be involved in methionine catabolism. The production of volatile compounds indicated that the sequenced strain was a moderate producer compared to the strong producer strain. The major volatile compounds were produced from sulphur amino acid, branched-chain amino acid and fatty acid metabolisms. Metabolite content of the cells showed that the ability of the strain to produce volatile compounds was inversely proportional to its ability to store amino acids inside the cells. Reduced glutathione, hypotaurine and taurine intracellular concentrations and volatile fatty aldehyde production indicated the role of oxidative stress sensitivity in flavour production. The increase in expression of several genes in a Reblochon-type cheese at the end of ripening confirmed that oxygen and iron were key factors regulating cheese flavour production.