Metagenomics reveals flavour metabolic network of cereal vinegar microbiota was written by Wu, Lin-Huan;Lu, Zhen-Ming;Zhang, Xiao-Juan;Wang, Zong-Min;Yu, Yong-Jian;Shi, Jin-Song;Xu, Zheng-Hong. And the article was included in Food Microbiology in 2017.Formula: C11H14O3 This article mentions the following:
Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavor quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavor synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation First, we identified 3 organic acids, 7 amino acids, and 20 volatiles as dominant vinegar metabolites. Second, we revealed taxonomic and functional composition of the microbiota by metagenomic shotgun sequencing. A total of 86 201 predicted protein-coding genes from 35 phyla (951 genera) were involved in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways of Metabolism (42.3%), Genetic Information Processing (28.3%), and Environmental Information Processing (10.1%). Furthermore, a metabolic network for substrate breakdown and dominant flavor formation in vinegar microbiota was constructed, and microbial distribution discrepancy in different metabolic pathways was charted. This study helps elucidating different metabolic roles of microbes during flavor formation in vinegar microbiota. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Formula: C11H14O3).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Formula: C11H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics