On December 31, 2020, Zhao, Chi; Su, Wei; Mu, Yingchun; Jiang, Li; Mu, Yu published an article.Safety of Diethyl succinate The title of the article was Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation. And the article contained the following:
Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Safety of Diethyl succinate
The Article related to microbiota physicochem volatile flavor component glutinous rice wine fermentation, black glutinous rice wine, correlation analysis, high throughput sequencing, microbial communities, physicochemical properties, volatile components and other aspects.Safety of Diethyl succinate
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