Cai, Jing published the artcileCorrelation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste, HPLC of Formula: 21834-92-4, the main research area is volatile flavor compound microbiota soybean paste.
Microbial diversity plays a crucial part in the fermentation of Caishiji soybean paste (CSP). In the current study, the microbiota and volatile flavor compounds (VFCs) in CSP were identified through Illumina MiSeq sequencing and headspace gas chromatog.-mass spectrometry. Five bacterial (Bacillus, Tetragenococcus, Salinivibrio, Halomonas, and Staphylococcus) and four fungal genera (Aspergillus, Debaryomyces, Nigrospora, and Curvularia) were revealed as dominant among the entire microbiome of CSP. More than 70 VFCs, including 8 acids, 15 esters, 8 alcs., 14 aldehydes, 4 ketones, 5 phenols, and 20 miscellaneous VFCs were detected during the fermentation process. A total of 12 kinds of VFCs were identified in the odor activity value (OAV) anal. The results of the correlation anal. between microbiota and VFCs indicated that Bacillus, Tetragenococcus, Staphylococcus, and Aspergillus were the main microbiota affecting the flavor of CSP. These results may serve as a reference for enhancing the quality of CSP.
Fermentation published new progress about Aspergillus. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, HPLC of Formula: 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem