Month: December 2022

Zhang, Boqin published the artcileSynergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is phenylethyl acetate fermentation Hanseniaspora vineae Saccharomyces cerevisiae.

2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding L-phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vineae (HV6) and Saccharomyces cerevisiae BDX. BDX and HV6 strains overproduced 2-phenylethyl alc. (2-PE) and 2-PEA, resp. The co-fermentation of BDX and HV6 achieved a 14.9 fold increase in 2-PEA odor activity value (OAV) but a 42.0% reduction of 2-PE OAV compared to BDX fermentation; the 2-PEA concentration was significantly higher than the sum of BDX and HV6 pure fermentations This suggests that BDX and HV6 have synergistic effects on 2-PEA formation in mixed culture. Adding 151.6 mg/L Phe enhanced the OAV of 2-PEA by 52.8% compared to the control. The combination of Phe addition with the co-fermentation of S. cerevisiae and H. vineae is a potential way to increase 2-PEA production and improve wine aromatic quality.

Process Biochemistry (Oxford, United Kingdom) published new progress about Fermentation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, SDS of cas: 111-11-5, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, Safety of Ethyl octanoate, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, COA of Formula: C11H22O2, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Lara-Hidalgo, Carlos published the artcileContribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce, SDS of cas: 123-29-5, the main research area is Hanseniaspora Pichia Wickerhamomyces Capsicum sauce probiotics; Hanseniaspora opuntiae; Pichia kudriavzevii; Wickerhamomyces anomalus; aroma; chili pepper; yeast.

BACKGROUND : Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. RESULTS : A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3-methylbutanoic acid (sharp, cheese), Et 2-methylbutanoate (fruity), and 6-methyl-5-hepten-2-one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green-herbal, and cheesy notes based on ester compounds, alc. and branched-chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION : The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces.

Journal of the Science of Food and Agriculture published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Garcia, Margarita published the artcileInfluence of Native Saccharomyces cerevisiae Strains from D.O.Vinos de Madrid in the Volatile Profile of White Wines, Computed Properties of 5405-41-4, the main research area is Saccharomyces white wine floral solvent herbaceous.

Yeasts during alc. fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O.Vinos de Madrid. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Addnl., seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.

Fermentation published new progress about Fermentation. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Xiang, Wenliang published the artcileMucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine, Application of Ethyl octanoate, the main research area is Mucor Rhizopus coculture turbid rice wine flavor; Chinese turbid rice wine; Mucor indicus; Rhizopus oryzae; co-culture; flavor compound.

BACKGROUND : One of the most important species used to ferment Chinese turbid rice wine (CTRW) at an industrial-scale level is Rhizopus oryzae, although the flavor of CTRW fermented by pure R. oryzae is inferior to that of traditional CTRW. RESULTS : Mucor indicus was used as a cooperative species to improve the flavor of CTRW presented by R. oryzae. The flavor compounds in different fermentation stages were determined by headspace solid-phase microextraction-gas chromatog.-mass spectrometry and high-performance liquid chromatog. It was noted that the M. indicus and R. oryzae co-culture changed the profiles of flavor compounds in CTRW, including esters, higher alcs., amino acids and organic acids, and also significantly enhanced the concentration of sweet amino acids, fruity and floral esters, and higher alcs. Sensory evaluation demonstrated that the CTRW fermented by M. indicus and R. oryzae had a more intense aroma, harmonious taste, continuation and full body mouth-feel because of more abundant flavor compounds CONCLUSION : Mucor indicus is a promising species for co-culture with R. oryzae to improve the flavor of CTRW.

Journal of the Science of Food and Agriculture published new progress about Fermentation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Tian, Tiantian published the artcileA multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles, HPLC of Formula: 123-29-5, the main research area is Saccharomyces acid tolerance aroma; ALE; ARTP; Fermentation performance; HTC; Saccharomyces cerevisiae.

Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production In the present study, we established a multiple-step screening strategy, which was composed of atm. and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technol.

Applied Microbiology and Biotechnology published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Tian, Tiantian published the artcileA multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles, Quality Control of 111-11-5, the main research area is Saccharomyces acid tolerance aroma; ALE; ARTP; Fermentation performance; HTC; Saccharomyces cerevisiae.

Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production In the present study, we established a multiple-step screening strategy, which was composed of atm. and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technol.

Applied Microbiology and Biotechnology published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zeng, Lin published the artcileComparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS-SPME-GC-MS, Application In Synthesis of 6259-76-3, the main research area is Tieguanyin volatile compound HSSPME GCMS comparative analysis; Tieguanyin; aroma; oolong tea; volatile compounds.

Tieguanyin (TGY) is one kind of oolong tea that is widely appreciated for its aroma and taste. To study the difference of volatile compounds among different types of TGY and other oolong teas, solid-phase microextraction-gas chromatog.-mass spectrometry and chemometrics anal. were conducted in this experiment Based on variable importance in projection > 1 and aroma character impact > 1, the contents of heptanal (1.60-2.79μg/L), (E,E)-2,4-heptadienal (34.15-70.68μg/L), (E)-2-octenal (1.57-2.94μg/L), indole (48.44-122.21μg/L), and (E)-nerolidol (32.64-96.63μg/L) in TGY were higher than in other varieties. With the increase in tea fermentation, the total content of volatile compounds decreased slightly, mainly losing floral compounds Heavily fermented tea contained a higher content of monoterpenoids, whereas low-fermentation tea contained higher contents of sesquiterpenes and indole, which could well distinguish the degree of TGY fermentation Besides, the volatiles anal. of different grades of TGY showed that the special-grade tea contained more aroma compounds, mainly alcs. (28%). (E,E)-2,4-Heptadienal, (E)-2-octenal, benzeneacetaldehyde, and (E)-nerolidol were the key volatile compounds to distinguish different grades of TGY. The results obtained in this study could help enrich the theor. basis of aroma substances in TGY.

Foods published new progress about Fermentation. 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, Application In Synthesis of 6259-76-3.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics