Wang, Shilei published the artcileConstruction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation, Computed Properties of 505-10-2, the main research area is microbiota flavor metabolism aroma liquor solid state fermentation; Chinese liquor; cooccurring network; core microbiota; environmental factors; flavor compounds; food fermentation.
Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds This work is of great significance for the tractable and constant production of various fermented foods.
Applied and Environmental Microbiology published new progress about Achromobacter. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts