Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition

作     者：Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang Ruifang Mi;Xi Chen;Suyue Xiong;Biao Qi;Jiapeng Li;Xiaoling Qiao;Wenhua Chen;Chao Qu;Shouwei Wang

作者机构：China Meat Research CenterBeijing 100068China Beijing Key Laboratory of Meat Processing TechnologyBeijing 100068China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2021年第10卷第2期

页      面：231-240页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：the National Key R&D Program of China(grant no.2018YFD0400404) 

主　　题：Yeast Nanx Wudl Fermented sausage Aroma Saccharomyces cerevisiae 

摘      要：Yeasts are one of the predominant microbial groups in fermented *** this study,yeast communities of Chinese Dong fermented pork(Nanx Wudl)were investigated and the technological properties of 73 yeast isolates were *** culture-dependent and high-throughput sequencing methods,the main yeast species identified included Pichia membranifaciens,Kazachstania bulderi,Millerozyma farinosa,Candida zeylanoides,Kazachstania exigua,Candida parapsilosis and Saccharomyces *** these yeasts,***,***,*** and *** were detected in fermented meats for the first time.A total of 73 yeast isolates was investigated for their lipolytic and proteolytic *** yeast species showed lipolytic activity,while proteolytic activity against meat protein was only detected in *** of aroma-producing potential was performed in a model simulating fermented sausage *** of yeast strains increased volatiles production,especially esters and *** highest ester production was observed in *** Y70 strain,followed by *** Y12 and *** *** Y10 and *** Y70 were the highest producers of benzeneethanol and *** Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages.