Hi, i'm found isovaleric acid in my final nata de coco product. Does anybody know where it come from? Does it cause by microbe or some chemist reaction? Please give me an explanation if anybody know about this. Thankyou
Isovaleric (3-methylbutyric) acid is a normal intermediate from the metabolism of branched-chain amino acids. Certain microorganisms produce it in larger amounts, so that its smell can be a problem (stale sweat).
Komagataeibacter xylinus (current name of your bacterium) is used for cellulose and acetic acid formation. You'd have to check specialised literature for other products it can form (a review is in DOI:10.1007/978-4-431-55933-7_9).@