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

Abstract

Sequence analysis of DIID2 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 cereVISlae, Torulaspora delbrueckii, Kluyveromyces marx ian us, 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 Al (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 Al 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.