Fu, Guiming published the artcilePeak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production, Product Details of C11H22O2, the main research area is solid state fermentation microbial community temperature.
Daqu is the natural mixed starter culture for special-flavor Baijiu (the unique famous Baijiu in Jiangxi Province) brewing. Peak-temperature effects of Daqu on chem. compositions, microbial community succession and volatile substances in Jiupei fermented with middle peak-temperature Daqu (MTJP) and Jiupei fermented with high peak-temperature Daqu (HTJP) during special-flavor Baijiu brewing were determined It was found that ethanol and reducing sugar had significantly (P < 0.05) higher contents in MTJP than HTJP. Peak-temperature of Daqu had a greater impact on the fungal community than the bacterial community in Jiupei. The total content of volatile substances in HTJP was 1.5-3 times of those in MTJP during fermentation Most esters were pos. correlated with Pichia, Lactobacillus and Bacillus genera in HTJP, but pos. correlated with Aspergillus, Monascus, Pichia and Lactobacillus genera in MTJP. In a word, middle peak-temperature Daqu (MT Daqu) could enhance the ethanol production through Aspergillus genus with high glucoamylase activity and high peak-temperature Daqu (HT Daqu) could enhance the accumulation of volatile substances through more abundant flavor-producing microorganisms. Our study have provided theor. basis for the further research on peak-temperature of Daqu effects on the quality of various Chinese Baijiu. LWT--Food Science and Technology published new progress about Aspergillus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.
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