Liu, Yunjiao published the artcileConcurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates, HPLC of Formula: 123-29-5, the main research area is Oenococcus oeni Lachancea thermotolerans volatile spent coffee ground hydrolyzate.
This work investigated the impact of co-fermentations of Oenococcus oeni and Lachancea thermotolerans on chem. constituents of spent coffee grounds (SCG) hydrolyzates with added yeast extract O. oeni Lalvin 31 and L. thermotolerans grew well in co-cultures, but the yeast died early in two co-cultures with O. oeni Enoferm Beta and O. oeni PN4. Compared with the monoculture of yeast only, co-inoculation with O. oeni did not significantly affect sugar consumption but reduced ethanol production In addition, co-fermentation significantly altered organic acids profiles. Furthermore, the fermented SCG hydrolyzates from co-culture of L. thermotolerans and O. oeni Lalvin 31 retained more alkaloids (e.g. theophylline and trigonelline) and had higher amounts of Et acetate, Me acetate and acetoin as compared with those of control. Hence, simultaneous malolactic fermentation by selected O. oeni and alc. fermentation by L. thermotolerans may provide a new strategy to valorize SCG for developing novel alc. beverages.
LWT–Food Science and Technology published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics