Isolation and Identification of Aroma-producing Yeast from Traditional Jiaozi and Detection of Its Fermentation Aroma
Objective] To screen better fermented aroma strains from Jiaozi, and to enhance the flavor of fermented flour products.[Method] A strain of yeast was isolated from Jiaozi by streak plate method.Morphological characteristics and 18S rDNA analysis revealed that it was named as strain FN001.The major volatile compounds produced by the strain were identified by gas chromatography-mass spectrometry, which were esters, alcohols and acids.They included ethanol, ethyl acetate, butanol, ethyl butyrate, butyl acetate, butyl butyrate, phenethyl alcohol, butyrate and acetic acid.Among them, relative content of ethanol was as high as 20.33%, those of ethyl acetate, butanol and butyl acetate were 14.52%, 14.51% and 13.90%, respectively.[Conclusion] Strain FN001 was used to provide a rich aroma of fermented products.
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