Minnaar, Phillip published the artcileEffect of alcoholic and acetous fermentations on the phenolic acids of Kei-apple (Dovyalis caffra L.) fruit, Product Details of C4H6O5, the main research area is Dovyalis caffra fruit phenolic acid alc acetous fermentation; Saccharomyces cerevisiae; Schizosaccharomyces pombe; acetic acid bacteria; liquid chromatography; phenolics.
The Kei apple is a tree found on the African continent. Limited information exists on the effect of alc. and acetous fermentation on the phytochems. of Kei apple. The fruit has increased concentrations of L-malic, ascorbic, and phenolic acids among other compounds Juice was co-inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alc. fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium. Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and L-malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars. Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p-coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p-coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, resp. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars. Saccharomyces cerevisiae + Sp and Sc fermentation had a pos. effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p-coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to com. vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated.
Journal of the Science of Food and Agriculture published new progress about Aberia caffra. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts