Isolation, Identification and Salt-tolerance Analysis of Aroma-producing Yeasts from the Chinese Traditional Shrimp Paste
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Abstract:
Because of the distinct flavor and rich nutrition, shrimp paste was generally consumed as a traditional Chinese aquatic seasoning. But its difficult in industrialization development was hampered because of long production cycle, high salinity, technology instability and insecurity. In order to obtain the aroma producing yeasts for shrimp paste fermentation and improve the fragrance of the shrimp paste for meeting industrialization requirement of traditional food, an aroma producing yeast was isolated from traditional Chinese shrimp paste with the method of dilution plating on the medium of potato dextrose agar (PDA) and aroma sensory analysis. The morphological identification, physiological and biochemical identification, ITS rDNA analysis and phylogenetic tree were used to identify species in this paper. By Sequence alignment from database of NCBI showed that it belonged to Pichia gilliermondii. The salt-tolerance analysis indicated that the strain could survive in 10% NaCl solution. The results showed that the aroma producing ability and salt tolerance of strain were good, and the salt-tolerance of strain could be domesticated for low-salt shrimp paste fermentation as one of shrimp paste composite starter cultures. The aroma producing yeast isolated from the traditional shrimp paste can improve the aroma and quality of fermented shrimp paste.
