Chen, Lihua published the artcileCorrelations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters, Formula: C4H10OS, the main research area is hulless barley wine fermentation microbe metabolite.
Hulless barley wine has been widely researched for its high nutritional values and unique flavor. However, the different varieties of hulless barley and a variety of local characteristic starter in the Qinghai-Tibet Plateau, which make the styles of hulless barley wine in different. In this study, the microbial community compositions of representative starters were investigated. Meanwhile, the physicochem. indexes, sensory anal., volatile flavor compounds and free amino acids of different wines fermented with varieties of hulless barley and different starters were determined, resp. In addition, the correlations between microbes and metabolomics were explored. The results showed that there were differences between fungal communities and between bacterial in differences starters. The influence of different starters on the quality of hulless barley wine was greater than that of hulless barley varieties. 16 Microbial generas Acetobacter, Weissella, Chloroplast, Bacillus, Leuconostoc, Methylobacterium, Rhizopus, Aspergillus, Pichia, Hyphopichia, Wallemia, Xeromyces, Gibberella, Alternaria, Curvularia and Microdochium were discovered to be pos. correlated with metabolites by Spearman’s correlation anal. These findings may indicate the key microorganisms of volatile substances and free amino acids in hulless barley wine, help to select hulless barley varieties and control the microorganisms of starter, and improve the quality of hulless barley wine.
LWT–Food Science and Technology published new progress about Acetobacter. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts