Liu, Bin published the artcileEffects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2, Name: 3-(Methylthio)propan-1-ol, the main research area is methylthiopropanol phenylethanol isoamyl acetate Zygosaccharomyces salinity; Flavor components; RT-qPCR; SPME-GC-MS; Salt stress; Zygosaccharomyces rouxii.
Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alc., and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME-GC-MS and RT-qPCR. Anal. of GC-MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alc. both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1, and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC-MS data. The results presented in this study can provide theor. support of Z. rouxii 3-2 application during food fermentation
Bioprocess and Biosystems Engineering published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts