期刊
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
卷 37, 期 2, 页码 179-186出版社
SPRINGER HEIDELBERG
DOI: 10.1007/s10295-009-0661-5
关键词
Bacillus subtilis; Endogenous precursor; Fermentative preparation; 3-Hydroxy-2-butanone; 2,3,5,6-Tetramethylpyrazine
资金
- Ministry of Science and Technology, P. R. China [2007 BAK36B02, 2008 BAI63B06, IRT0532]
- Program of Introducing Talents of Discipline to Universities [111-2-6]
- Natural Science Foundation of China (NSFC) [30470046, 20872050]
- State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-MB200801]
A spore-forming Bacillus sp. was isolated from a high-temperature Daqu, a starter culture of Chinese Maotai-flavor liquor, using an endogenous precursor screening strategy. The Bacillus sp. was capable of producing a high level of 2,3,5,6-tetramethylpyrazine (TTMP) via a precursor of 3-hydroxy-2-butanone (HB). The strain was characterized as Bacillus subtilis based on morphological, physiological, and biochemical properties as well as on partial 16S rRNA gene sequences. Different carbon and nitrogen sources as well as fermentation conditions were investigated. Optimization tests showed that oxygen supply and fermentation temperature were the most important parameters determining the production process. The production of > 4.08 g/l TTMP was achieved together with a high level of endogenous precursor HB accumulation (> 20 g/l) in both flask and fermentor cultures when the optimized medium and cultivation conditions were applied. Our data demonstrates the effectiveness of the endogenous precursor strategy for screening microorganisms that produce flavor compounds with structure-related precursors. The high yield of TTMP and the inexpensiveness of the agro-industrial product used as the substrate (soybean meal) indicate the potential of this process for industrial application.
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