Scientific Publications
A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavouring compounds
International Journal of Food Microbiology, 203, 101-108
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 (in the regions of Anstirabe in Madagascar and Saint Paul in Reunion Island). Species identification was determined by sequence analysis of the D1/D2 domains of the large subunit (LSU) ribosomal RNA gene. The strains were identified as belonging to 26 different species and tested for their potential to produce flavouring compounds. Among the isolated strains, two species isolated from the skins of Cape gooseberry and Cocoa beans appeared to represent putative new yeast species. Strains EGPOC17 and EB23 showed LSU D1/D2 sequence identities of only 97.1% and 97.4% with the yeasts Rhodotorula mucilaginosa and Candida pararugosa, respectively. In total, 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) analysis and these were classified into five main groups, namely, acids, alcohols, aldehydes, ketones and esters. In order to characterize the potential of the isolated yeast species as producer of aromas, a statistical analysis was performed which allowed the yeasts to be categorized according to their type of flavour compounds. With a production of 32 compounds among 52 VOCs, Saprochaete suaveolens (Geotrichum fragrans) seemed to be the best producer of flavour compounds, especially esters and unsaturated compounds. Other yeast species including Candida quercitrusa, Debaryomyces nepalensis, Pichia kluyveri and Sporidiobolus pararoseus also appeared of potential interest based on their abilities to produce acid, alcohol and carbonyl compounds. Among the VOCs detected, 6 uncommon compounds 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 were identified as possible yeast species‑specific flavour markers.
International Journal of Food Microbiology, 203, 101-108
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