Category: esters-buliding-blocks

Su, Chang published the artcileEffects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor, Name: Methyl octanoate, the main research area is Saccharomycopsis Saccharomyces xiaoqu liquor fermentation starter; Bioaugmentation inoculation; Correlation analysis; High-throughput sequencing; Traditional isolation; Xiaoqu liquor.

Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. To improve the flavor profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation By the end of the fermentation process, the alc. and ester content had also increased by 42.5% and 11.8%, resp., and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, resp. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component anal. of the bacterial community structure and flavor substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavor substances in Xiaoqu liquor. However, correlation anal. showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process.

Food Research International published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Su, Chang published the artcileEffects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor, Synthetic Route of 123-29-5, the main research area is Saccharomycopsis Saccharomyces xiaoqu liquor fermentation starter; Bioaugmentation inoculation; Correlation analysis; High-throughput sequencing; Traditional isolation; Xiaoqu liquor.

Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. To improve the flavor profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation By the end of the fermentation process, the alc. and ester content had also increased by 42.5% and 11.8%, resp., and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, resp. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component anal. of the bacterial community structure and flavor substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavor substances in Xiaoqu liquor. However, correlation anal. showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process.

Food Research International published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

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

Cao, Yang published the artcileAlterations in the gut microbiome and metabolic profile in rats acclimated to high environmental temperature, COA of Formula: C7H12O3, the main research area is animal metabolism acclimation environmental temperature gut microbiome taxonomy.

Heat acclimation (HA) is the best strategy to improve heat stress tolerance by inducing pos. physiol. adaptations. Evidence indicates that the gut microbiome plays a fundamental role in the development of HA, and modulation of gut microbiota can improve tolerance to heat exposure and decrease the risks of heat illness. In this study, for the first time, we applied 16S rRNA gene sequencing and untargeted liquid chromatog.-mass spectrometry (LC-MS) metabolomics to explore variations in the gut microbiome and faecal metabolic profiles in rats after HA. The gut microbiota of HA subjects exhibited higher diversity and richer microbes. HA altered the gut microbiota composition with significant increases in the genera Lactobacillus (a major probiotic) and Oscillospira alongside significant decreases in the genera Blautia and Allobaculum. The faecal metabolome was also significantly changed after HA, and among the 13 perturbed metabolites, (S)-AL 8810 and celastrol were increased. Moreover, the two increased genera were pos. correlated with the two upregulated metabolites and neg. correlated with the other 11 downregulated metabolites, while the correlations between the two decreased genera and the upregulated/downregulated metabolites were completely contrary. In summary, both the structure of the gut microbiome community and the faecal metabolome were improved after 28 days of HA. These findings provide novel insights regarding the improvement of the gut microbiome and its functions as a potential mechanism by which HA confers protection against heat stress.

Microbial Biotechnology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, COA of Formula: C7H12O3.

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

Fan, Guangsen published the artcileRoles of aging in the production of light-flavored Daqu, COA of Formula: C10H20O2, the main research area is Daqu aging physicochem property flavor microbiota; Aging process; Daqu; Microbial communities; Physicochemical parameters; Volatile compounds.

Daqu, a complex starting material used for Baijiu production, contains microorganisms, enzymes, and volatile compounds An important part of Daqu production is aging, but the physicochem. and microbial changes during aging remain largely unknown. This study characterized “”aging”” according to physicochem. parameters, volatile compounds, and microbial communities. Aging was found to aid in the stabilization of the physicochem. parameters. Solid-phase microextraction-gas chromatog.-mass spectrometry was used to detect 72 types of volatile compounds, which were predominantly alcs., esters, aldehydes, alkenes, and alkanes. During aging, these compounds changed considerably, but their structures eventually stabilized. A high-throughput sequencing approach was used to analyze the changing composition of the microbial communities. In general, aging helped to enrich and stabilize the microbial population for making Baijiu. A total of 35 bacteria were detected as prokaryotic; among these, 15 had a diversity abundance ratio of more than 1%. The dominant bacteria were from the genus Pantoea, but these decreased with aging, while bacteria from Lactobacillus and Weissella increased. After aging for 2 mo, Pantoea, Lactobacillus and Weissella accounted for 0.4%, 54.0%, and 18.9%, resp. A total of 12 eukaryotic yeast and fungi were detected, the most abundant of which were Incertae_Sedis_incertae_sedis, Saccharomycopsis, Trichocomaceae_unclassified, Pichia, Tremellales_unclassified, and Galactomyces. During aging, the levels of Trichocomaceae_unclassified, Saccharomycopsis, and Galactomyces initially decreased but then increased. Pichia stayed unchanged as aging progressed. In conclusion, aging led to rebalanced interactions among Daqu microbes and was important in improving Daqu quality and ensuring its stability.

Journal of Bioscience and Bioengineering 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, COA of Formula: C10H20O2.

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

Li, Kaimin published the artcileAnalysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor, Computed Properties of 41114-00-5, the main research area is Jiupei special flavor liquor brewing spatial distribution fermentation.

Jiupei (JP) of a Chinese special-flavor liquor was investigated in regards of its dynamic changes of bacterial community, the accumulation of volatile compounds, and physicochem. parameters in terms of pH, moisture content, total acidity, contents of reducing sugars and amino nitrogen. The results indicated that Lactobacillales and Bacillales were the predominant bacterial communities in the JP, and there was no significant difference (P > 0.05) in bacterial communities between the surface JP (SJP) and under JP (UJP). Acids, alcs. and esters had large contents compared with other volatile compounds in the JP. Among them, the esters had the highest content, while the acids showed the lowest content. In addition, it was found that Lactobacillus genus were the key factor responsible for the accumulation of esters compounds, and there were close correlations between the Lactobacillus genus, and contents of acids and alcs. These results have provided a basis for the further research on the accumulation mechanism of volatile compounds in the brewing process of special-flavor liquor.

LWT–Food Science and Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Li, Kaimin published the artcileAnalysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor, Computed Properties of 123-29-5, the main research area is Jiupei special flavor liquor brewing spatial distribution fermentation.

Jiupei (JP) of a Chinese special-flavor liquor was investigated in regards of its dynamic changes of bacterial community, the accumulation of volatile compounds, and physicochem. parameters in terms of pH, moisture content, total acidity, contents of reducing sugars and amino nitrogen. The results indicated that Lactobacillales and Bacillales were the predominant bacterial communities in the JP, and there was no significant difference (P > 0.05) in bacterial communities between the surface JP (SJP) and under JP (UJP). Acids, alcs. and esters had large contents compared with other volatile compounds in the JP. Among them, the esters had the highest content, while the acids showed the lowest content. In addition, it was found that Lactobacillus genus were the key factor responsible for the accumulation of esters compounds, and there were close correlations between the Lactobacillus genus, and contents of acids and alcs. These results have provided a basis for the further research on the accumulation mechanism of volatile compounds in the brewing process of special-flavor liquor.

LWT–Food Science and Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

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

Lu, Yuzhen published the artcileEvaluation of filamentous heterocystous cyanobacteria for integrated pig-farm biogas slurry treatment and bioenergy production, Product Details of C23H46O2, the main research area is filamentous heterocystous cyanobacteria biogas pig slurry treatment bioenergy; Bioenergy; Biogas slurry; Filamentous cyanobacteria; Pig farm; Wastewater treatment.

The study evaluates 36 filamentous heterocystous cyanobacteria for the treatment of biogas slurry from pig farm and the accumulation of biomass for bioenergy production The results showed that only the strains B, J, and L were able to adapt to a 10% biogas slurry. The removal rates of ammonia nitrogen, total nitrogen, and total phosphorus for strains J and L were 92.46%-97.97%, 73.79%-79.90%, and 97.14%-98.46%, resp., higher than that of strain B. Strain J had the highest biomass productivity and lipid productivity. Based on the biodiesel prediction results, it was concluded that strains J and L are more suitable for biodiesel production The estimation of theor. methane potential suggests that the algal biomass of strain J also have the desirable possibility of biogas generation. In summary, algal strain J (Nostoc sp.) offers great potential for biogas slurry treatment and for the production of bioenergy.

Bioresource Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Product Details of C23H46O2.

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

Munoz-Gonzalez, Rodrigo published the artcileElucidation of antimicrobial and antioxidant activities of selected plant-based mayonnaise-derived essential oils against lactic acid bacteria, Computed Properties of 140-11-4, the main research area is antimicrobial antioxidant lactic acid.

There is significant growth in the market for plant-based products at the com. level in recent times. One of the biggest challenges of this industry is to find consumer-approved natural preservatives that can control the microorganism proliferation found in plant-based products. In this study, we investigated the antimicrobial and antioxidant activities of several essential oils against Lactobacillus parabuchneri, a lactic acid bacterium found in plant-based mayonnaise. We show that the oregano-derived essential oil had the highest in vitro and in food antimicrobial activity against L. parabuchneri and had minimal impact on the organoleptic properties of mayonnaise. Physicochem. anal. of the oils revealed volatile compounds to be the most prominent ingredients. Addnl., the clove and cinnamon essential oils showed the highest antioxidant activity, which could be attributed to their degrees of phenolic content. These results collectively indicated the potential application of essential oils as preservatives for plant-based mayonnaises. Novelty impact statement : The market for plant-based products is growing sustained and consumers are increasingly concerned with quality and demand clean labeling. The present research shows an alternative based on essential oils for the control of lactic acid bacteria in mayonnaise-like dressings to avoid deterioration and offer a clean label.

Journal of Food Processing and Preservation published new progress about 16S rRNA 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, Computed Properties of 140-11-4.

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

Wang, Pengjie published the artcileChanges in Non-Volatile and Volatile Metabolites Associated with Heterosis in Tea Plants (Camellia sinensis), Category: esters-buliding-blocks, the main research area is Camellia heterosis metabolome; Camellia sinensis; heterosis; hybrid; volatiles; widely targeted metabolomics.

Heterosis or hybrid vigor is extensively used in plant breeding. However, the contribution of metabolites to heterosis is still elusive. Here, we systematically identified the non-volatile and volatile metabolites of two hybrids and their parents in Camellia sinensis. The metabolomics anal. showed prevalent non-additive accumulation in hybrids, among which the non-additive nucleotides, alkaloids, organic acids, and tannins contribute to the pos. heterosis of hybrids, including typical inosine, guanosine, adenosine, caffeine, succinic acid, adipic acid, xylonic acid, and gallic acid. The catechins and free amino acids in hybrids showed neg. heterosis compared to its maternal cultivar TGY. Furthermore, the significant accumulation of non-additive terpenes combined with the mild heterosis of other types of volatiles contributes to the aroma of tea plant hybrids. The genetics of volatiles from different parents affect the aroma of hybrids processed into oolong tea. The comprehensive heterosis of these non-additive metabolites may play an important role in the formation of desirable breeding traits for hybrids. Our results provide insights into the utilization of heterosis breeding and the regulation of heterosis metabolites in tea plants.

Journal of Agricultural and Food Chemistry published new progress about Alkaloids 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, Category: esters-buliding-blocks.

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

Haida, S. published the artcileChemical composition, phenolic content and antioxidant capacity of Haloxylon scoparium extracts, Product Details of C11H22O2, the main research area is Haloxylon scoparium extract chem composition phenolic content antioxidant capacity.

This work is part of the valorization of the Haloxylon scoparium plant, belonging to the Chenopodiaceae family and native to southeastern of Morocco. The aim of the present work is to study the chem. composition of this plant, to estimate the phenolic compounds contents of its extracts and to evaluate their antioxidant powers. After extraction by maceration of the aerial and root part of Haloxylon scoparium, the extracts obtained are fractionated by liquid-liquid extraction using solvents of different polarities. The best extraction yield is obtained in the aerial part 23.54% against 10.99% for the root part. The anal. carried out by the coupling of gas chromatog. with mass spectrometry (GC-MS) shows that the root part contains mainly carbohydrates, however the aerial part consists mainly of alkaloids. The total polyphenol content obtained in the root part 69.86 mg/gEAG (mg/g of gallic acid) is significantly higher than that in the aerial part 56.79 mg/g EAG. The hydrolysable tannins are the predominant polyphenols of the root part of Haloxylon scoparium corresponding to 83.87 mg/g EAT (mg/g of tannic acid). The antioxidant activity of the various extracts obtained is evaluated by two methods: the DPPH (1,1-diphenyl-2-picryl hydrazyl) free radical scavenging test and the ferric reducing antioxidant power (FRAP). The examination of the inhibitory concentration values shows that the butanolic extract of the root part is the most active with values of IC50 = 0.06 mg/mL and IC0.5 = 0.19 mg/mL resp. for the DPPH and FRAP tests. The other extracts also showed a very interesting potential as antioxidants.

South African Journal of Botany published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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