Wang, Chan published the artcileDetermination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef, HPLC of Formula: 14667-55-1, the main research area is volatile compound Guizhou Niuganba dry beef bacterial community China.
This study investigated the bacterial community and volatile components of Guizhou Niuganba (GZNGB), a traditional fermented food of Southwest China. Microbiol. anal. of GZNGB based on Illumina MiSeq sequencing technol. revealed that Firmicutes (61.97%) and unclassified_Bacteria (25.35%) were the predominant phyla and Staphylococcus (41.58%), unclassified_Bacteria (25.35%), Lactobacillus (13.89%), and Streptophyta (9.2%) were the predominant genera. Addnl., 96 volatile compounds, including hydrocarbons (34.37%), alc. (21.87%), aldehyde (9.38%), ketone (9.38%), esters (7.29%), acid (7.29%), and other (10.42%) were identified in all NGB samples using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Principal component anal. (PCA) revealed the variances in volatile compounds among different NGB samples, and the unique flavor of GZNGB was found to be due to the spices, the Strecker amino acids, and lipid oxidation Spearman’s correlation anal. revealed a correlation between VCs and bacterial flora. The synergistic effect of microorganisms imparted flavor to GZNGB to a certain extent; however, it was not prominent. It may be due to high concentrations of spices that could have inhibited microbial metabolism Besides, it also improved the fermentation process, controlled the type and content of spices, nurtured beneficial microorganisms for intensive inoculation, and inhibited microbial contamination, which is crucial for mechanized production
LWT–Food Science and Technology published new progress about Acinetobacter. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.