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Table 2 The concentrations of flavour compounds in the raw liquor obtained from the fermented Zaopei of experimental and control pits, respectively (mg/100 mL)

From: Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation system

Compounds Control (mg/100 mL) Pit-entry fermentation (mg/100 mL)
Ethyl acetate 75.36 ± 3.12 118.4 ± 4.68
Ethyl caproate 117.92 ± 10.94 286.29 ± 9.82
Ethyl butyrate 47.77 ± 6.32 81.4 ± 3.74
Ethyl lactate 283.73 ± 12.1 101.32 ± 5.62
Acetic acid 39.31 ± 3.58 48.83 ± 2.13
Caproic acid 15.94 ± 0.92 34.22 ± 2.67
Butyric acid 14.62 ± 0.52 18.71 ± 0.98
1-Propanol 13.2 ± 0.87 19.89 ± 1.18
Isobutanol 8.38 ± 0.76 11.05 ± 0.79