Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics

• Published in: Journal of aquatic food product technology Vol. 30; no. 10; pp. 1264 - 1280
• Main Authors: Wu, Yu, Chen, Xiao'e, Fang, Xubo, Ji, Lili, Tian, Fang, Yu, Hui, Chen, Yan
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 26.11.2021; Taylor & Francis Ltd
• Subjects: 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

In order to obtain microbial starter cultures for aroma enhancement of fish sauce, aroma-producing yeasts from mackerel fermentation broth were isolated, screened and identified by morphological characterization and ITS rDNA sequence analysis. The results showed that seven yeast strains were isolate...