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Analysis of aroma compounds of different yeast strains & its molecular identification by bioinformatics

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6 Author(s)
JinHai Huang ; College of Agriculture and Bioengineering, Tianjin University, China, 300072 ; ShiWen Zhuang ; JunShu Fu ; Chun-yang Wang
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Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE's Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting

Sequence analysis of D1/D2 region of 26S rDNA was used for identification of different yeasts isolated from food-borne material. Then, their aromas compounds were detected and analyzed by SPME-GC-MS, another biology information technology. 12 yeast strains were grouped in 7 species belonging to 5 genera as follows: Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus, Pichia cactophila, Clavispora lusitaniae, Pichia membranifaciens, and Pichia kudriavzevii. Among all yeast strains, most of volatiles were similar, but contents were affected by different strains. Strain A1 (Saccharomyces cerevisiae) produced relatively higher aromas compounds than S6 (Kluyveromyces marxianus). The result of GC-MS showed ethyl octanoate and phenylethyl acetate were high-impact flavors by strain A1 and S6, respectively. In conclusion, it is a reliable identification system to indentify food-borne yeasts at species level using 26S rDNA sequencing and phenotypic studies. SPME-GC/MS analysis highlights aroma compounds can be used for pre-screening potential edible yeast strains effectively.

Published in:

2010 International Conference on Computer and Communication Technologies in Agriculture Engineering  (Volume:1 )

Date of Conference:

12-13 June 2010