Table 1 Aromatic metabolites of GXDK6 fermented with inconsistent organic matter
Organic matter | Aromatic metabolites | Percentage of total metabolites (%) |
|---|---|---|
Glucose | Isopentanol, Ethanol, Nerol, Phenylethanol, Isobutanol, 2-ethylhexyl alcohol, propionic acid, formic acid, 1-methoxy-2-propanol | 45.79% |
Sucrose | Isopentanol, Ethanol, Nerol, 2-ethy-hexanol, Isobutanol, Phenylethanol, propionic acid, formic acid, Dibutyl phthalate, α—terpineol, 1-methoxy-2-propanol, Cyclopentyl 4-ethylbenzoate, Farnesol | 48.67% |
Fructose | Nerol, 2-ethylhexanol, Isopentanol, Phenylethanol, propionic acid, formic acid, α—terpineol, Dibutyl phthalate | 24.82% |
Xylose | Nerol, Isopentanol, Phenylethanol, propionic acid, formic acid, 2-ethylhexyl alcohol, α—terpineol, Diisobutyl phthalate, acetic acid, Dimethylsiloxanediol, Methyl 4-ethylbenzoate, Farnesol, Butyl isobutyl phthalate, 3-ethoxypropionic acid | 23.13% |