Hu, Kai published the artcileThe effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations, Safety of Benzyl acetate, the main research area is Pichia Saccharomyces amino acid wine fermentation; Alcoholic fermentation; Amino acids; Cell-cell contact; Non-Saccharomyces; Wine aroma; Yeast interactions.
This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cell-cell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and Et ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcs. through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations
Food Microbiology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics