Tag: M.W=150-200

Ji, Xueao published the artcileInitial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor, Safety of Benzyl acetate, the main research area is sequence Aspergillus Chinese liquor fermentation flavor acetic acid nonalactone; Fermented food; Metabolic function; Metabolic succession; Microbial diversity; Microbial succession; Succession distance.

Microbiota plays an important role in flavor compounds formation during food fermentation However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural equation modeling to reveal the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation The results showed that the initial fungal diversity pos. impacted fungal succession (R = 0.74, P < 0.001). The longest fungal succession distance (0.054) was observed at the highest initial fungal diversity (38.580). Moreover, fungal succession pos. affected metabolic succession (R = 0.71, P < 0.001), and the metabolic succession pos. promoted the metabolic diversity (R = 0.68, P < 0.001). In addition, the longest succession distance of fungi (0.054) led to the longest succession distance of metabolites (0.065), and resulted in the highest metabolic diversity (0.409), that was significantly higher than the lowest metabolic diversity (0.219) (P < 0.05). Finally, a simulative fermentation experiment verified the significant and pos. effect of initial fungal diversity on final metabolic diversity (R2 = 0.52, P < 0.05) in liquor fermentation These results indicated the importance of initial fungal diversity for promoting flavor compounds formation. This work provides insights into improving flavor compounds formation by controlling initial fungal diversity in food fermentation, and it will be beneficial for improving the quality of fermented foods. Food Research International published new progress about Acetobacter. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Patel, S. H. published the artcileA temporal view of the water kefir microbiota and flavor attributes, Name: Benzyl acetate, the main research area is flavor water kefir microbiota temporal view.

Water kefir is a fermented beverage often produced in a household setting through the inoculation of a microbial community (water kefir grains) into a sugar rich solution To date, a detailed understanding of how this community evolves during the fermentation, and the resulting impact on the final beverage flavor has not been elucidated. To address this metagenomics, flavor anal. and sensory science were used to resolve the temporal evolution of a model water kefir. We observed that the diversity of the water kefir studied is relatively unique, being dominated throughout the fermentation by the gluconic acid producer Zymomonas mobilis. We describe the metagenome-assembled genome of two likely new Curvibacter species, that is mostly found in the liquid fraction. Finally, we show that, in addition to Z. mobilis, members of the Bifidobacterium, Acetobacter and Saccharomyces species as well as former members of the Lactobacillus genus, were the main contributors to flavor. Water kefir has become an increasingly attractive alternative natural beverage for consumers, while also serving as an interesting model to enhance our understanding of microbial communities consisting of eukaryotes and prokaryotes. By integrating metagenomics, chem. profiling and sensory evaluation, we illustrate and clarify the dynamic nature of water kefir fermentations In addition to elucidating its detailed temporal diversity, we also highlight the potential flavor and sensory contributions of the different microbial members of the community. These combined findings represent a significant milestone in the understanding of water kefir microbiol. while also paving the way for the development of defined starter cultures that can enable the manufacture of a beverage which reproduces the main attributes of a traditionally brewed water kefir.

Innovative Food Science & Emerging Technologies published new progress about Acetobacter. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.

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

Yang, Jiang published the artcileShifts in diversity and function of bacterial community during manufacture of Rushan, Category: esters-buliding-blocks, the main research area is Rushan diversity backslopping microorganism fatty acid xylene; co-occurrence network; microbial diversity; microbial functional profile; rushan; volatile profile.

Rushan is a traditional dairy product consumed by the Bai people in the Yunnan Province of China, and its production still follows the traditional procedure of backslopping. However, how the microbial composition of raw materials and processing shape the microorganisms in Rushan have not been systemically reported. In this study, high-throughput sequencing technique was applied to analyze the microbial compositions of raw milk, fresh Rushan, curd whey, acid whey, and dry Rushan at the phylum, family, genus, and Lactobacillus species levels. The results indicated that Lactobacillus, Lactococcus, and Streptococcus were dominant genera in Rushan, whereas Lactobacillus kefiranofaciens and Lactobacillus helveticus were the 2 abundant species at the Lactobacillus species level. The network anal. indicated that raw milk mainly contributed to the microbial diversity of Rushan, whereas acid whey made a great contribution to shaping the relative abundance of microbes in Rushan and dramatically increased acid-producing genera, such as Lactobacillus and Acetobacter. The variation in microbial composition led to an increase in the relative abundance of pathways related to energy supply, acid production, fatty acid accumulation, cysteine, methionine, and lysine accumulation. The volatile profile of Rushan was rich in esters and acids, and the high relative abundance of Lactobacillus might be associated with reduction of amino acid metabolism, degradation of unpleasant flavored xylene, and accumulation of decanoic, dodecanoic, and tetradecanoic acids in the products. The accumulation of medium long-chain fatty acids might result from the relative abundance of FabF, FabZ, and FabI, particularly from Lactobacillus amylolyticus and Lacticaseibacillus paracasei.

Journal of Dairy Science published new progress about Acetobacter. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Yang, Jiang published the artcileShifts in diversity and function of bacterial community during manufacture of Rushan, COA of Formula: C9H18O2, the main research area is Rushan diversity backslopping microorganism fatty acid xylene; co-occurrence network; microbial diversity; microbial functional profile; rushan; volatile profile.

Rushan is a traditional dairy product consumed by the Bai people in the Yunnan Province of China, and its production still follows the traditional procedure of backslopping. However, how the microbial composition of raw materials and processing shape the microorganisms in Rushan have not been systemically reported. In this study, high-throughput sequencing technique was applied to analyze the microbial compositions of raw milk, fresh Rushan, curd whey, acid whey, and dry Rushan at the phylum, family, genus, and Lactobacillus species levels. The results indicated that Lactobacillus, Lactococcus, and Streptococcus were dominant genera in Rushan, whereas Lactobacillus kefiranofaciens and Lactobacillus helveticus were the 2 abundant species at the Lactobacillus species level. The network anal. indicated that raw milk mainly contributed to the microbial diversity of Rushan, whereas acid whey made a great contribution to shaping the relative abundance of microbes in Rushan and dramatically increased acid-producing genera, such as Lactobacillus and Acetobacter. The variation in microbial composition led to an increase in the relative abundance of pathways related to energy supply, acid production, fatty acid accumulation, cysteine, methionine, and lysine accumulation. The volatile profile of Rushan was rich in esters and acids, and the high relative abundance of Lactobacillus might be associated with reduction of amino acid metabolism, degradation of unpleasant flavored xylene, and accumulation of decanoic, dodecanoic, and tetradecanoic acids in the products. The accumulation of medium long-chain fatty acids might result from the relative abundance of FabF, FabZ, and FabI, particularly from Lactobacillus amylolyticus and Lacticaseibacillus paracasei.

Journal of Dairy Science published new progress about Acetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Soelter, Jan published the artcileComputational exploration of molecular receptive fields in the olfactory bulb reveals a glomerulus-centric chemical map, COA of Formula: C9H18O2, the main research area is dorsal olfactory bulb glomerulus centric chem map computational exploration.

Progress in olfactory research is currently hampered by incomplete knowledge about chem. receptive ranges of primary receptors. Moreover, the chem. logic underlying the arrangement of computational units in the olfactory bulb has still not been resolved. We undertook a large-scale approach at characterizing mol. receptive ranges (MRRs) of glomeruli in the dorsal olfactory bulb (dOB) innervated by the MOR18-2 olfactory receptor, also known as Olfr78, with human ortholog OR51E2. Guided by an iterative approach that combined biol. screening and machine learning, we selected 214 odorants to characterize the response of MOR18-2 and its neighboring glomeruli. We found that a combination of conventional physico-chem. and vibrational mol. descriptors performed best in predicting glomerular responses using nonlinear Support-Vector Regression. We also discovered several previously unknown odorants activating MOR18-2 glomeruli, and obtained detailed MRRs of MOR18-2 glomeruli and their neighbors. Our results confirm earlier findings that demonstrated tunotopy, i.e., glomeruli with similar tuning curves tend to be located in spatial proximity in the dOB. In addition, our results indicate chemotopy, i.e., a preference for glomeruli with similar physico-chem. MRR descriptions being located in spatial proximity. Together, these findings suggest the existence of a partial chem. map underlying glomerular arrangement in the dOB. Our methodol. that combines machine learning and physiol. measurements lights the way towards future high-throughput studies to deorphanise and characterize structure-activity relationships in olfaction.

Scientific Reports published new progress about Homo sapiens. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, SDS of cas: 111-11-5, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Zhang, Boqin published the artcileSynergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is phenylethyl acetate fermentation Hanseniaspora vineae Saccharomyces cerevisiae.

2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding L-phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vineae (HV6) and Saccharomyces cerevisiae BDX. BDX and HV6 strains overproduced 2-phenylethyl alc. (2-PE) and 2-PEA, resp. The co-fermentation of BDX and HV6 achieved a 14.9 fold increase in 2-PEA odor activity value (OAV) but a 42.0% reduction of 2-PE OAV compared to BDX fermentation; the 2-PEA concentration was significantly higher than the sum of BDX and HV6 pure fermentations This suggests that BDX and HV6 have synergistic effects on 2-PEA formation in mixed culture. Adding 151.6 mg/L Phe enhanced the OAV of 2-PEA by 52.8% compared to the control. The combination of Phe addition with the co-fermentation of S. cerevisiae and H. vineae is a potential way to increase 2-PEA production and improve wine aromatic quality.

Process Biochemistry (Oxford, United Kingdom) published new progress about Fermentation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

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

Russo, Pasquale published the artcileEffect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation, Application of Methyl octanoate, the main research area is Starmerella Saccharomyces malolactic mixed fermentation red wine; Lactobacillus plantarum; Malolactic fermentation; Mixed fermentation; Non-Saccharomyces; Oenococcus oeni; Starmerella bacillaris; Wine.

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines.

Food Research International published new progress about Fermentation. 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

Russo, Pasquale published the artcileEffect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation, Recommanded Product: Ethyl nonanoate, the main research area is Starmerella Saccharomyces malolactic mixed fermentation red wine; Lactobacillus plantarum; Malolactic fermentation; Mixed fermentation; Non-Saccharomyces; Oenococcus oeni; Starmerella bacillaris; Wine.

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines.

Food Research International published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Quality Control of 140-11-4, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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