Wang, Rui published the artcileβ-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds, Formula: C9H10O2, the main research area is Cyberlindnera green tea aroma compound beta glucosidase fermentation.
Yeast fermentation represents a novel strategy to modulate tea aroma compound formation due to its various metabolic activities. A selected non-Saccharomyces yeast Cyberlindnera (formerly Williopsis) saturnus var. mrakii NCYC 2251 was used to ferment green tea slurry. Meanwhile, β-glucosidase activity of C. mrakii NCYC 2251 was determined The β-glucosidase activity assay of C. mrakii NCYC 2251 revealed a pos. correlation between yeast biomass (cell count) and β-glucosidase activity. GC-MS anal. of yeast-fermented and β-glucosidase-treated tea slurries showed that some glycosylated aroma compounds such as Me salicylate, benzyl alc. and 2-phenylethanol increased with the passage of fermentation time. Whereas, the increases of these compounds in β-glucosidase-treated tea slurries exhibited dose-dependent trends. These results demonstrated the effects of yeast β-glucosidase on tea aroma compound formation during fermentation
LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics