Li, Xinzhi published the artcileEffect of co-fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components, Product Details of C4H10OS, the main research area is fermentation Candida Lactococcus cremoris hydrolyzate pork.
Summary : In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolyzates was explored for the first time with regard to their viability, physicochem. changes and volatile compound production It was observed that the growth of C. versatilis was suppressed (only 0.6 – 1.5 log CFU mL-1 increase), while L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL-1) in mixed-cultures relative to the resp. monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilization. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a pos. impact on the volatile compounds formation in pork hydrolyzates.
International Journal of Food Science and Technology published new progress about Bacillus cremoris. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts