Zhang, Lin published the artcileMetatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation, HPLC of Formula: 111-11-5, the main research area is Morinda metatranscriptomics microbe fruit fermentation; Enzymes; Flavor; Metabolic function; Metatranscriptomic; Morinda citrifolia L.; Noni.
Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiol. disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function. Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation According to principal components anal. (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Anal. by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theor. basis for product improvement and new product development, thus promoting the development of noni food industry.
Food Research International published new progress about Acetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics