Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation was written by Xiang, Wen-Liang;Zhao, Qiu-Huan;Lu, Yue;Tang, Jie;Cai, Ting;Rao, Yu;Liu, Lei;Zhang, Qing. And the article was included in Food Research International in 2022.Reference of 105-87-3 This article mentions the following:
Antibiotic residue, an emerging contaminant, has been an increasing concern worldwide in vegetables. However, the focus is still limited to its accumulation in vegetables and its adverse health effect on humans, with little mention of its impact on the vegetable process. Fermentation is an important method of the vegetable process. Tetracycline (TC) is the most widely used antibiotic, and its residue is often higher than other antibiotics in ginger. Therefore, current research was to characterize how the TC residue affected the lactic acid bacterial (LAB) communities and metabolites during the salted fermentation of ginger. The TC residue, organic acids, volatile compounds and LABs were analyzed during the fermentation, and the correlations between the LABs and compounds were also revealed. The results suggested that the hetero-lactic fermentation did not happen under the TC residue although the TC residue decreased from 4 mg/kg to 2.56 mg/kg in salt brine of ginger fermentation Meanwhile, TC residue affected the occurrence, propagation and succession of LABs. The LAB biomarkers shifted to Laboratory parafarraginis, Laboratory buchneri and Laboratory kisonensis under TC residue. Responded to LAB communities, the organic acids and volatile compounds were also markedly changed under the TC residue. And the important volatile compound variables shifted to citronellol, allylsenevol, geranyl acetate, vinylstearylether, isothiocyanic acid phenethyl, 3-octanol, geraniol, bingpian, citral and camphor. The transformation of LAB biomarkers induced by TC residue was the main cause of the change of important volatile compound variables, but interestingly, not all of them had significant pos. or neg. correlations. These results indicated that the antibiotic residue has an adverse ecol. effect on the vegetable fermentation process. Therefore, the antibiotic residue should be listed as a quality control index in fermented vegetable raw materials. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3Reference of 105-87-3).
(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Reference of 105-87-3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics