Belleggia, Luca published the artcileIs there any still undisclosed biodiversity in Ciauscolo salami A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing, Synthetic Route of 106-32-1, the main research area is Lactobacillus Leuconostoc Kurtzmaniella fermentation; Illumina sequencing; Kurtzmaniella zeylanoides; Lactobacillus algidus; Leuconostoc carnosum; Volatilome.
Ciauscolo is a fermented sausage with the Protected Geog. Indication (PGI) status. To disclose the microbial ecol. of a model Ciauscolo salami manufacture during its natural fermentation, viable counting, amplicon-based sequencing and real-time PCR were applied. The volatilome during fermentation was also characterized. The results allowed previously undetected species to be discovered. The core microbiota was composed by Lactobacillus algidus, Leuconostoc carnosum, Lactobacillus sakei, Debaryomyces hansenii, Glomus hyderabadensis, Tilletiopsis washingtonensis, and Kurtzmaniella zeylanoides. Salmonella spp. and Listeria monocytogenes were absent in all the samples; moreover, multiplex real-time PCR revealed the absence of the target genes bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP), encoding botulinic toxins. Volatilome, deeply depending on microbiol. metabolism, was characterized by spices-derived components. Limonene, sabinene, α- and β-pinene, 3-carene, and α-thujene were the most represented monoterpene hydrocarbons, whereas β- and α-copaene were the most represented sesquiterpene hydrocarbons. Allyl Me sulfide and diallyl disulfide were the major aliphatic sulfur compounds, together with diallyl sulfide and allyl Me disulfide.
Meat Science published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics