Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes was written by De Pasquale, Ilaria;Di Cagno, Raffaella;Buchin, Solange;De Angelis, Maria;Gobbetti, Marco. And the article was included in Food Research International in 2019.Application In Synthesis of Methyl heptanoate The following contents are mentioned in the article:
The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum 18C (Autochthonous Starter, AS1) and Leuc. mesenteroides subsp. mesenteroides 2A, and L. casei 25D and 16A (AS2) were isolated and identified from aged ewes’ milk PC cheeses, selected based on several enzymic activities, and used as starter cultures. As shown by the in vitro kinetic of acidification, selected starter cultures had suitable capabilities to acidify. The manufacture of PC cheeses was carried out at an industrial plant scale. A control cheese (CC) was also made, using com. starters consisting of mesophilic and thermophilic species. Ripening lasted 105 days at 10 掳C. A poly-phasic approach was used to compare cheeses during manufacture and ripening, mainly based on pyrosequencing of the 16S rRNA targeting DNA, proteolysis and volatile component analyses. Compared to CC, both autochthonous starter cultures slightly affected the gross chem. composition of PC cheese. The cell d. of thermophilic starters of CC progressively decreased throughout ripening. Plate count and RAPD-PCR showed that the cell number of autochthonous lactobacilli cultures of PC cheeses, made with AS1 and AS2, was almost constant throughout ripening and abundantly higher than that observed in CC. As shown by culture-independent anal., the OTUs found during ripening varied depending on the manufacture with or without autochthonous starter cultures. The major chem. differences among cheeses were the concentration of free amino acids and the synthesis of some key volatile components (e.g., 2-methyl-1-propanol, 2-methyl-1-butanol, isobutyric, isovaleric, and isocaproic acids). Compared to CC, the use of AS1 pos. affected the overall cheese quality. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Application In Synthesis of Methyl heptanoate).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Application In Synthesis of Methyl heptanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics