Abstract: A strain of yeast named as strain G0901 was isolated from romaine lettuce stem by streak plate method. Morphological characteristics, physiological and biochemical tests and 26S rDNA D1PD2 region sequence analysis revealed that it belonged to the species Wickerhamomyces anomalus. The major volatile compounds produced by the strain were identified by gas chromatography-mass spectrometry to be alkenes and alcohols, including limonene, myrcene, sabinene, α-pinene, ocimene, 3-methyl-1-butanol, phenylethyl alcohol and 2-octanol. The relative content of limonene was 20%, which has been found present in other aroma-producing microorganisms at lower levels. Thus, strain G0901 holds promise for efficient limonene production by microbial fermentation.

Key words: romaine lettuce, Wickerhamomyces anomalus, D1/D2 region, GC-MS analysis