Lin, Liang-Jing published the artcileEffect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation, SDS of cas: 14667-55-1, the main research area is red sour soup Chinese condiment gas chromatog ion spectrometry; 16S; Gas chromatography ion mobility spectrometry (GC-IMS); Red sour soup; Secondary fermentation; Traditional Chinese condiment.
Red sour soup (RSS) is a traditional fermented seasoning used by people in Guizhou Province, China. The volatile compounds were detected by gas chromatog. ion mobility spectrometry (GC-IMS), while the bacterial community compositions were revealed by 16S sequencing. A total of 70 volatile substances were assessed, and esters, terpenes, and alcs. played a dominant role in RSS. Lactic acid bacteria (LAB) were dominant in the microbial community. During fermentation, multiple volatile flavor substances and various LAB were mainly derived from the secondary fermentation stage. The core bacteria with an important influence on volatile flavor substances were analyzed by the Mantel test, identifying Bacteroides, Lactobacillus, Lactococcus, Enterobacteriaceae, Pantoea, Clostridium, Enterobacter, unclassified genera, Caproiciproducens, Nitriliruptoraceae, Halomonas, Bradyrhizobium, Pediococcus, Caulobacteraceae, Weissella, Ligilactobacillus, and Levilactobacillus and et al.. This study provides us with useful information about flavor-generating bacteria among RSS fermentation periods. The abundances of these bacteria may be controlled to enrich the desired flavor metabolites while eliminating unwanted metabolites.
Food Research International published new progress about Acidity (total titratable). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.