Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage was written by Di Cagno, Raffaella;Filannino, Pasquale;Cantatore, Vincenzo;Polo, Andrea;Celano, Giuseppe;Martinovic, Andjela;Cavoski, Ivana;Gobbetti, Marco. And the article was included in International Journal of Food Microbiology in 2020.Category: esters-buliding-blocks The following contents are mentioned in the article:
We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technol. traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters pos. affected the phys. stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcs. and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the min. dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiol. and the link between biofilm and cell viability that still deserve to be more in depth investigated. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics