Ding, Wenwu published the artcileFermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field, Application In Synthesis of 110-42-9, the main research area is fermentation Pixian broad bean paste temperature; Correlation; Gradient steady-state temperature field; Microbial communities; Physicochemical factors; Pixian broad bean paste; Volatile components.
A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochem. factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
Food Chemistry published new progress about Acetobacter. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.
Referemce:
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Ester – an overview | ScienceDirect Topics