Yang, Huilin published the artcileExploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi, Synthetic Route of 14667-55-1, the main research area is Aspergillus douche traditional Chinese food fermentation bacteria.
Douchi is a type of traditional Chinese flavoring food that has been used for thousands of years and is produced by multispecies solid-state fermentation However, the correlation between the flavor, the microbiota, and the functional core microbiota in Aspergillus-type douchi fermentation remains unclear. In this study, Illumina MiSeq sequencing and chromatog. were used to investigate the bacterial community and flavor components in Aspergillus-type douchi fermentation The dominant phyla were Firmicutes, Proteobacteria, and Actinobacteria, and the dominant genera were Weissella, Bacillus, Anaerosalibacter, Lactobacillus, Staphylococcus, and Enterococcus. A total of 58 flavor components were detected during fermentation, including two alcs., 14 esters, five pyrazines, three alkanes, four aldehydes, three phenols, six acids, and five other compounds Bidirectional orthogonal partial least square modeling showed that Corynebacterium_1, Lactococcus, Atopostipes, Peptostreptococcus, norank_o__AKYG1722, Truepera, Gulosibacter, norank_f__Actinomycetaceae, and unclassified_f__Rhodobacteraceae are the functional core microbiota responsible for the formation of the flavor components during douchi fermentation This is the first study to investigate the functional core microbiota in douchi fermentation using Illumina MiSeq sequencing and chromatog. techniques. Our findings extend our understanding of the relationships between flavor, the microbiota, and the functional core microbiota during Aspergillus-type douchi fermentation
PLoS One published new progress about Actinomycetaceae. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.