Lv, Jing published the artcileRelationships between bacterial community and metabolites of sour meat at different temperature during the fermentation., Product Details of C8H18O, the main research area is Lactobacillus lactic amino acid fermentation temperature sour meat; Amino acid; Flavor; Microbial community; Sour meat fermentation; Temperature; Volatile organic compound.
This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred (p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection anal. Redundancy anal. and Pearson correlation showed pos. correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature Therefore fermentation at 20°C and 25°C are proposed as optimum temperatures for sour meat production International Journal of Food Microbiology published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Product Details of C8H18O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts