title: Selected dehydrogenases in Yarrowia lipolytica JMY 861: their role in the synthesis of flavor compounds.
abstract: The presence of selected dehydrogenases, including alcohol dehydrogenase (ADH-YL) and aldehyde dehydrogenase (ALDH-YL), in Yarrowia lipolytica JMY 861, and their potential role in flavor synthesis were investigated. The experimental findings showed that using reduced form of nicotinamide adenine dinucleotide (NADH) as cofactor, the ADH-YL activity in vitro was 6-fold higher than that with reduced form of nicotinamide adenine dinucleotide phosphate (NADPH); however, under the experimental conditions used in this study, an ALDH-YL activity was not detected. The in situ hexanal reduction reaction was found to be instantaneous; however, when the yeast cells suspension was diluted 150 times, the initial relative hexanal concentration was increased by 84.1%. The chromatographic analyses indicated the conversion, in situ, of linoleic acid hydroperoxides (HPODs) into volatile C6-compounds after 60 min of HPODs addition to the yeast cells suspension.
authors: a Department of Food Science and Agricultural Chemistry , McGill University , Ste-Anne de Bellevue , Canada.
authors: Marya
authors: M
authors: Aziz
authors: b Département de Biologie, Chimie et Géographie , Université du Québec à Rimouski (UQAR) , Rimouski , Canada.
authors: Richard
authors: R
authors: St-Louis
authors: c Laboratoire de Génie des Procédés Microbiologiques et Alimentaires (GPMA) , AgroSup Dijon , Dijon , France.
authors: Florence
authors: F
authors: Husson
authors: a Department of Food Science and Agricultural Chemistry , McGill University , Ste-Anne de Bellevue , Canada.
authors: Selim
authors: S
authors: Kermasha
keywords: alcohol dehydrogenase; hydroperoxide lyase