期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 66, 期 12, 页码 3179-3187出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b00113
关键词
Bacillus subtilis; acetoin; ligustrazine; micro-oxygen conditions; Chinese Baijiu
资金
- National Natural Science Foundation of China [31671798]
- Beijing Postdoctoral Research Foundation
- China Postdoctoral Science Foundation [2016M600019]
- Foundation of Beijing Technology and Business University [LKJJ2017-10]
- Graduate Scientific Research Ability Enhancement Program of Beijing Technology and Business University
Bacillus subtilis is an important microorganism for brewing of Chinese Baijiu, which contributes to the formation of flavor chemicals including acetoin and its derivative ligustrazine. The first stage of Baijiu brewing process is under micro oxygen conditions; however, there are few studies about B. subtilis metabolism under these conditions. Effects of various factors on acetoin and ligustrazine metabolism were investigated under these conditions, including key genes and fermentation conditions. Mutation of bdhA (encoding acetoin reductase) or overexpression of glcU (encoding glucose uptake protein) increased acetoin concentration. Addition of Vigna angularis powder to the culture medium also promoted acetoin production. Optimal culture conditions for ligustrazine synthesis were pH 6.0 and 42 degrees C. Ammonium phosphate was shown to promote ligustrazine synthesis in situ. This is the first report of acetoin and ligustrazine metabolism in B. subtilis under micro-oxygen conditions, which will ultimately promote the application of B. subtilis for maintaining Baijiu quality.
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