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DEBARYOMYCES HANSENII METABOLISM OF SULFUR AMINO ACIDS AS PRECURSORS OF VOLATILE SULFUR COMPOUNDS OF INTEREST IN MEAT PRODUCTS.

The ability of Debaryomyces (D.) hansenii to produce volatile sulfur compounds from sulfur amino acids and the metabolic pathway involved has been studied in seven strains from different food origins. Our results proved that L-methionine is the main precursor for sulfur compounds generation. Crucial differences in the sulfur compound profile and amino acid consumption among D. hansenii strains isolated from different food sources were observed. Strains isolated from dry pork sausages displayed the most complex sulfur compound profiles. Sulfur compounds production, such as methional, could result from chemical reactions or yeast metabolism, while, according to this study, thioester methyl thioacetate appeared to be generated by yeast metabolism. No relationship between sulfur compounds production by D. hansenii strains and the expression of genes involved in sulfur amino acids metabolism was found, except for the ATF2 gene in L1 strain for production of methyl thioacetate. Our results suggest a complex scenario during sulfur compounds production by D. hansenii.