title: 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.
authors: Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France; Département Génie Biologique, IUT, Université de La Réunion, Saint-Pierre, Ile de La Réunion, France.
authors: Eric
authors: E
authors: Grondin
authors: Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France.
authors: Alain
authors: A
authors: Shum Cheong Sing
authors: Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France; Département Agroalimentaire, ESIROI, Université de La Réunion, Sainte-Clotilde, Ile de La Réunion, France.
authors: Yanis
authors: Y
authors: Caro
authors: Laboratoire de Biotechnologie et de microbiologie, Faculté des sciences, Université d'Antananarivo, Antananarivo 101, Madagascar.
authors: Marson
authors: M
authors: Raherimandimby
authors: Laboratoire de Biotechnologie et de microbiologie, Faculté des sciences, Université d'Antananarivo, Antananarivo 101, Madagascar.
authors: Ando Lalaniaina
authors: AL
authors: Randrianierenana
authors: National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors: Steve
authors: S
authors: James
authors: National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors: Carmen
authors: C
authors: Nueno-Palop
authors: Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077 Toulouse, France; INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400 Toulouse, France; CNRS, UMR5504, F-31400 Toulouse, France 135 Avenue de Rangueil, F-31077 Toulouse, France.
authors: Jean Marie
authors: JM
authors: François
authors: Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France; Département Génie Biologique, IUT, Université de La Réunion, Saint-Pierre, Ile de La Réunion, France. Electronic address: thomas.petit@univ-reunion.fr.
authors: Thomas
authors: T
authors: Petit
mesh_terms: D016000:Cluster Analysis; D004275:DNA, Ribosomal / Q000235:genetics; D005421:Flavoring Agents / Q000032:analysis; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D008270:Madagascar; D017508:Reunion; D014329:Tropical Climate; D055549:Volatile Organic Compounds / Q000032:analysis*; D015003:Yeasts / Q000737:chemistry* / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism
chemical_list: D004275:DNA, Ribosomal; D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Biodiversity; Biotechnology; Flavors; Principal Component Analysis; Yeast