Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes was written by He, Li;Chen, Yanhua;Zhang, Haitian;Wang, Hui;Chen, Shujuan;Liu, Shuliang;Liu, Aiping;Li, Qin;Ao, Xiaolin;Liu, Yaowen. And the article was included in Innovative Food Science & Emerging Technologies in 2022.Related Products of 111-46-6 This article mentions the following:
In this study, microbes were isolated from the rice slurry of a fermented rice cake to obtain lactic acid bacteria and yeast species. These species were identified using microbial physiol. and gene sequence analyses. As the growth of the lactic acid bacterial strain R-2b and the yeast J-3a strains were found to be the best, a composite starter comprising these microbes was used for the preparation of fermented rice cakes. Based on single factor and orthogonal experiments, when the proportion of Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida humilis was 1:3:6, the optimal fermentation conditions were addition of sugar and starter amounts of 20% and 6%, resp., a fermentation temperature of 32掳C, and fermentation time of 8 h. The fermented rice cake with this optimum ratio had the most abundant volatile components and qualified physicochem. and microbial indexes. Addnl., the overall quality was better than that of com. available products. In the experiment, the researchers used many compounds, for example, 2,2′-Oxybis(ethan-1-ol) (cas: 111-46-6Related Products of 111-46-6).
2,2′-Oxybis(ethan-1-ol) (cas: 111-46-6) belongs to alcohols. The oxygen atom of the strongly polarized O鈥旽 bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Related Products of 111-46-6
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts