Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics - Wu, Yu; Chen, Xiao'e; Fang, Xubo; Ji, Lili; Tian, Fang; Yu, Hui; Chen, Yan (Journal of aquatic food product technology, 2021)
Keywords: Alcohols; Aldehydes; Aroma; aroma-producing yeast; Broths; culture media; Esters; Fermentation; fermentation characteristics; Fish; fish sauce; Fish silage; flavor; Flavors; Flavour; Gas chromatography; Headspace; headspace analysis; heterocyclic compounds; Hydrocarbons; Hydrolysates; ITS rDNA; Ketones; Lodderomyces elongisporus; Mackerel; Mackerel fermentation broth; Marine fishes; Mass spectrometry; Mass spectroscopy; Microorganisms; nucleotide sequences; odors; Odour; Salinity tolerance; Salt tolerance; Sauces; Sequence analysis; Solid phase methods; Solid phases; Starter cultures; Temperature; Temperature tolerance; volatile compound; Volatile compounds; Volatile hydrocarbons; Wickerhamomyces anomalus; Yeast; Yeasts