Month: December 2022

Yin, Hanliang published the artcileStudy on the potential contribution of bacterial community on the volatile flavor of Yongfeng chilli paste, HPLC of Formula: 41114-00-5, the main research area is Yongfeng chilli paste volatile flavor bacterial community.

The study aimed to explore the contribution of the microbial community on flavor formation by measuring physicochem. properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, Et palmitate, Et trans-4-decenoate, phenylethyl alc. were the common volatile compounds with high content in all samples. Addnl., Oxyphotobacteria-unclassified, Mitochondria-unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcs. and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as Et salicylate, Et lactate. Thus, this study provided a basis for further research on the mechanism of flavor formation and some guidance for the improvements of the quality of traditional fermented chilli paste.

International Journal of Food Science and Technology published new progress about Acinetobacter. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, HPLC of Formula: 41114-00-5.

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

Yin, Hanliang published the artcileStudy on the potential contribution of bacterial community on the volatile flavor of Yongfeng chilli paste, Application In Synthesis of 123-29-5, the main research area is Yongfeng chilli paste volatile flavor bacterial community.

The study aimed to explore the contribution of the microbial community on flavor formation by measuring physicochem. properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, Et palmitate, Et trans-4-decenoate, phenylethyl alc. were the common volatile compounds with high content in all samples. Addnl., Oxyphotobacteria-unclassified, Mitochondria-unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcs. and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as Et salicylate, Et lactate. Thus, this study provided a basis for further research on the mechanism of flavor formation and some guidance for the improvements of the quality of traditional fermented chilli paste.

International Journal of Food Science and Technology published new progress about Acinetobacter. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Lv, Yichao published the artcileThe prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis, Formula: C9H18O2, the main research area is Harbin red sausage temperature multivariate statistical analysis.

The bacterial succession, physicochem. properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20°C were monitored in this study. According to the results of high-throughput sequencing, 13 core dominant bacteria were identified, and Staphylococcus became the most predominant bacteria after 6 d of storage. Addnl., the physicochem. properties changed significantly, which was shown by a decrease in the a*-value, L*-value, toughness and whole hardness and an increase in the b*-value, ΔE and thiobarbituric acid reactive substance. A total of 69 key VOCs were identified from 166 VOCs during storage. According to a Pearson’s correlation between core dominant bacteria and VOCs, Staphylococcus, Acinetobacter, Psychrobacter, Streptococcus, Allorhizobium, Pseudomonas and Gossypium_arboreum were pos. related to 32 VOCs, such as 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, and could be defined as specific spoilage organisms (SSOs). This study provides a systematic method for understanding the changes in bacterial succession, physicochem. properties and VOCs and predicting SSOs of Harbin red sausages during storage.

Food Control published new progress about Acinetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Lv, Yichao published the artcileThe prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis, Formula: C11H22O2, the main research area is Harbin red sausage temperature multivariate statistical analysis.

The bacterial succession, physicochem. properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20°C were monitored in this study. According to the results of high-throughput sequencing, 13 core dominant bacteria were identified, and Staphylococcus became the most predominant bacteria after 6 d of storage. Addnl., the physicochem. properties changed significantly, which was shown by a decrease in the a*-value, L*-value, toughness and whole hardness and an increase in the b*-value, ΔE and thiobarbituric acid reactive substance. A total of 69 key VOCs were identified from 166 VOCs during storage. According to a Pearson’s correlation between core dominant bacteria and VOCs, Staphylococcus, Acinetobacter, Psychrobacter, Streptococcus, Allorhizobium, Pseudomonas and Gossypium_arboreum were pos. related to 32 VOCs, such as 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, and could be defined as specific spoilage organisms (SSOs). This study provides a systematic method for understanding the changes in bacterial succession, physicochem. properties and VOCs and predicting SSOs of Harbin red sausages during storage.

Food Control published new progress about Acinetobacter. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Shi, Ling-Dong published the artcileWill a non-antibiotic metalloid enhance the spread of antibiotic resistance genes: The selenate story, Safety of 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, the main research area is will non antibiotic metalloid enhance spread resistance genes selenate.

The rapid emergence of antibiotic resistance genes (ARGs) has become an increasingly serious threat to public health. Previous studies illustrate the antibiotic-like effect of many substances. However, whether and how commonly used or existing non-antibiotic metalloids (e.g., selenate) would enhance ARG spread remains poorly known. Here, we tracked the long-term operation of a bioreactor continuously fed with selenate for more than 1000 days. Metagenomic sequencing identified 191 different ARGs, of which the total abundance increased significantly after the amendment of selenate. Network analyses showed that ARGs resisting multiple drugs had very similar co-occurrence patterns, implying a potentially larger health risk. Host classification not only indicated multidrug-resistant species but also distinguished the mechanism of ARG enrichment for vertical transfer and horizontal gene transfer. Genome reconstruction of an ARG host suggested that selenate and its bioreduction product selenite could stimulate the overproduction of intracellular reactive oxygen species, which was confirmed by the direct measurement. Bacterial membrane permeability, type IV pilus formation, and DNA repair and recombination were also enhanced, together facilitating the horizontal acquirement of ARGs. Overall, this study for the first time highlights the ARG emergence and dissemination induced by a non-antibiotic metalloid and identifies ARG as a factor to consider in selenate bioremediation.

Environmental Science & Technology published new progress about Acidobacteria. 2044-85-1 belongs to class esters-buliding-blocks, name is 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, and the molecular formula is C24H14Cl2O7, Safety of 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate.

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

Hu, Yingying published the artcileThe potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China, HPLC of Formula: 106-32-1, the main research area is sausage alc ketone terpene flavor Lactobacillus Weissella Northeast China; Bacterial community; HS-SPME-GC-MS; High-throughput sequencing; Traditional dry sausages; Volatile compounds.

The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technol. demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcs., acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman’s correlation anal. Pos. correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcs. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavor profile of dry sausages, which may be helpful for the production of fermented dry sausages.

Food Microbiology published new progress about Acidobacteria. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Liu, Yanbo published the artcileAnalysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing, Product Details of C17H34O2, the main research area is Taorong Baijiu pit mud microbial community volatile compound sequencing.

In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technol. was used to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminary qual. anal. through headspace-solid phase microextraction and gas chromatog.-mass spectrometry (GC-MS). The HTS results demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from the F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom) layers, resp. In the qual. anal. of the volatile compounds, a total of 77types of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 types in the pit mud from layers F-S, G-Z, H-X and I-D, resp. Esters and acids were the two main components of the pit mud. The correlation between the microorganisms present and the main volatile compounds in the pit mud was analyzed. Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge groups were found for the first time in pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theor. foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu.

Scientific Reports published new progress about Acidobacteria. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Han, Shucui published the artcileNovel self-solidifying double-site acidic ionic liquid as efficient and reusable catalyst for green biodiesel synthesis, Application of Methyl octanoate, the main research area is bisdiphenylphosphinoethane propanesulfonate catalyst fatty acid methanol esterification biodiesel production.

In this work, two double-site acidic ionic liquids were synthesized by a two-step method via the reaction of 1,2-bis(diphenylphosphino) ethane (DPhPE) with 1,3-propanesulfonate (PS) to form a DPhPE-PS zwitterion followed by acidification with different acids. The obtained ionic liquids were characterized and further used as catalyst for the esterification of various free fatty acids with methanol to produce biodiesel. The suitable self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 is homogeneous catalytic due to its solubility during the esterification, which is precipitated after reaction. The evaporation of the residual methanol and generated water combines the advantages of homogeneous and heterogeneous catalysts, including their excellent catalytic activity and convenient recovery. [DPhPE-PS][HSO4]2 exhibits 98.65% of oleic acid conversion under operating appropriate conditions optimized by response surface methodol. (catalyst dosage of 6.0 wt%, molar ratio of methanol to oleic acid of 10.0:1, reaction temperature of 60.0 °C, and reaction time of 4.0 h) and keeps outstanding catalytic performance after 9 cycles. Moreover, [DPhPE-PS][HSO4]2 also displays excellent catalytic activity and good versatility in the esterification of various free fatty acids to biodiesel. Hence, the self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 can be used as an environmentally friendly and efficient catalyst for synthesis of biodiesel via esterification.

Fuel published new progress about Acidification. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Han, Shucui published the artcileNovel self-solidifying double-site acidic ionic liquid as efficient and reusable catalyst for green biodiesel synthesis, Name: Methyl decanoate, the main research area is bisdiphenylphosphinoethane propanesulfonate catalyst fatty acid methanol esterification biodiesel production.

In this work, two double-site acidic ionic liquids were synthesized by a two-step method via the reaction of 1,2-bis(diphenylphosphino) ethane (DPhPE) with 1,3-propanesulfonate (PS) to form a DPhPE-PS zwitterion followed by acidification with different acids. The obtained ionic liquids were characterized and further used as catalyst for the esterification of various free fatty acids with methanol to produce biodiesel. The suitable self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 is homogeneous catalytic due to its solubility during the esterification, which is precipitated after reaction. The evaporation of the residual methanol and generated water combines the advantages of homogeneous and heterogeneous catalysts, including their excellent catalytic activity and convenient recovery. [DPhPE-PS][HSO4]2 exhibits 98.65% of oleic acid conversion under operating appropriate conditions optimized by response surface methodol. (catalyst dosage of 6.0 wt%, molar ratio of methanol to oleic acid of 10.0:1, reaction temperature of 60.0 °C, and reaction time of 4.0 h) and keeps outstanding catalytic performance after 9 cycles. Moreover, [DPhPE-PS][HSO4]2 also displays excellent catalytic activity and good versatility in the esterification of various free fatty acids to biodiesel. Hence, the self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 can be used as an environmentally friendly and efficient catalyst for synthesis of biodiesel via esterification.

Fuel published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Hu, Yingying published the artcileTechnological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China, Application of Methyl octanoate, the main research area is lactic acid bacteria dry fermented sausage flavor antimicrobial China; Autochthonous microbiota; Flavor profile; Meat products; Partial least squares regression analysis; Technological characterization.

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages collected from Northeast China, including Latilactobacillus sakei (29 strains), Lactiplantibacillus plantarum (4 strains), Latilactobacillus curvatus (2 strains), Weissella hellenica (1 strain), and Lactococcus lactis (1 strain). Some LAB strains had tolerance to high concentrations of sodium chloride (6%), sodium nitrite (150 mg/L NaNO2), and acid (pH 4.0). They showed good growth and acidification properties and antimicrobial activity. Among them, five LAB strains that exhibited the best technol. properties were selected and inoculated in the sausage model to explore their roles in flavor development. The contents of total free amino acids (FAAs) decreased ranging from 109.11 mg/g to 58.06 mg/g. A total of 46 volatile compounds were identified and the contents of volatile compounds increased in the sausage model during fermentation Partial least squares regression anal. showed that Lb. sakei HRB10, Lb. plantarum MDJ2, W. hellenica HRB6, and Lc. lactis HRB0 promoted the generation of FAAs and volatile compounds in the sausage model. These findings demonstrated that the autochthonous LAB species are promising for the production of sausage with better flavor and fermentation performance.

Food Microbiology published new progress about Acidification. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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