Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages was written by Menezes, Aline Galvao Tavares;Ramos, Cintia Lacerda;Dias, Disney Ribeiro;Schwan, Rosane Freitas. And the article was included in Food Research International in 2018.Category: chlorides-buliding-blocks This article mentions the following:
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the com. probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approx. 7 to 4, was observed This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, resp.). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alc. beverage. Seventy volatile compounds were detected, including acids, alcs., aldehydes, esters, ketones, and other compounds Sensory anal. showed score of 5.93-4.57, resp. for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81. In the experiment, the researchers used many compounds, for example, 1-Chlorooctadecane (cas: 3386-33-2Category: chlorides-buliding-blocks).
1-Chlorooctadecane (cas: 3386-33-2) belongs to organic chlorides. Chlorination modifies the physical properties of hydrocarbons in several ways. These compounds are typically denser than water due to the higher atomic weight of chlorine versus hydrogen. Alkyl chlorides are versatile building blocks in organic chemistry. While alkyl bromides and iodides are more reactive, alkyl chlorides tend to be less expensive and more readily available.Category: chlorides-buliding-blocks
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics