The synthesis of soluble and volatile bioactive compounds by selected brewer鈥瞫 yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. was written by Sampaolesi, Sofia;Briand, Laura E.;De Antoni, Graciela;Leon Pelaez, Angela. And the article was included in Food Chemistry: X in 2022.Synthetic Route of C4H10O4 This article mentions the following:
Contamination by Aspergillus sp. and the accumulation of its mycotoxins in food and beverages have a high impact on human health and food safety. This investigation inquires the ability of brewer鈥瞫 yeasts discarded after fermentation (brewing fermentation residue, BFR) to synthesize bioactive compounds and to biocontrol Aspergillus sp. BFRs of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of Aspergillus flavus and Aspergillus parasiticus up to 37.8% and 42.5%, resp. Fungal mycelium degradation along with absentia of conidia was detected near the yeast inoculum. Moreover, the yeasts synthesize volatile bioactive compounds that extend Aspergillus sp. lag phase above 100% and decrease fungal growth rates from 20% towards 44%, along with the complete inhibition of conidia synthesis. These results indicate the potential of this residue to be used in biocontrol applications in the food industry. In the experiment, the researchers used many compounds, for example, (2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6Synthetic Route of C4H10O4).
(2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Synthetic Route of C4H10O4
Referemce:
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