Yang, Peng published the artcileMetagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages, Computed Properties of 110-42-9, the main research area is metagenomics metabolomics microbiota flavor compound nutrient fermented sausage; Fermented sausages; Flavor compounds; Metabolic pathways; Microbiota; Nutrients.
Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional Fuet fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from com. starter cultures to reproduce the flavor compounds and nutrients of traditional Fuet FSs. IFSs, inoculated with P. pentosaceus, P. acidilactici, S. xylosus, S. carnosus (SBM-52) or P. pentosaceus, and S. xylosus (THM-17), were deficient in reproducing the volatilome profile (in particular esters, Me aldehydes, and Me ketones) of traditional Fuet FSs because of the lack of diverse Staphylococci (S. carnosus, S. xylosus, S. equorum, and S. saprophyticus). Moreover, the combination of Pediococcus and Staphylococcus were pos. associated with amino acid, fatty acid, L-anserine, and L-carnosine levels. Pyridoxal and indolelactic acid levels were significantly increased in IFSs with the addition of P. acidilactici and S. carnosus, which were pos. associated with vitamin B6 and tryptophan metabolic pathways.
Food Chemistry published new progress about Biomarkers. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics