Yan, Bowen published the artcileMicrobial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread, HPLC of Formula: 106-32-1, the main research area is jiaozi type I sourdough microbial diversity steamed bread China.
The aim of this work was to investigate the microbial diversity of jiaozi (n = 7) and type I sourdoughs (n = 8) by culture-dependent and culture-independent anal. and explore the effect of these starter cultures on the generation of volatiles in steamed breads. Both starter cultures significantly varied in terms of their pH, TTA and moisture content (P < 0.001); however, no significant difference in cell d. of presumptive lactic acid bacteria (LAB) and yeast (P > 0.05) was found. The culture-dependent and culture-independent approaches revealed that Weissella cibaria and Lactobacillus sanfranciscensis were predominant in the microbiota of jiaozi and type I sourdoughs, resp. Saccharomyces cerevisiae and Candida humilis were the most common yeast species in all samples. A total of 36 volatile compounds were detected in all steamed breads. The products fermented with jiaozi had a relative high concentration of volatiles synthesized by amino acid metabolism However, products fermented with type I sourdough were dominated by acids, furans, aldehydes and their corresponding alcs. The principal component anal. distinguished the two starter cultures, based on the abundance of bacterial species as well as the total volatile composition of their resp. steamed breads. We conclude that the production of volatile compounds strongly correlated with the microbiota involved in fermentation
LWT–Food Science and Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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