Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean

被引:22
|
作者
Klosowski, Grzegorz [1 ]
Mikulski, Dawid [1 ]
Pielech-Przybylska, Katarzyna [2 ]
机构
[1] Kazimierz Wielki Univ, Fac Biol Sci, Dept Biotechnol, PL-85671 Bydgoszcz, Poland
[2] Lodz Univ Technol, Inst Fermentat Technol & Microbiol, Fac Biotechnol & Food Sci, PL-90530 Lodz, Poland
关键词
pyrazines production; B; subtilis; fermented soybean; screening; SUBTILIS; TETRAMETHYLPYRAZINE;
D O I
10.3390/biom11111736
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Pyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is an alternative to chemical synthesis. However, screening is required to isolate efficient producer strains for efficient biosynthesis of this compound. The study's goal was to assess the ability of Bacillus subtilis cultures isolated from natto (fermented soybeans) to biosynthesize a broad range of alkylpyrazines. B. subtilis isolated cultures were found to be capable of producing 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine. As a result of the screening, two cultures of B. subtilis capable of producing alkylpyrazines were isolated. At a total concentration of 3261 mu g/L, the BcP4 strain primarily produced 2-methylpyrazine (690 mu g/L), 2,3-dimethylpyrazine (680 mu g/L), and 2,6-dimethylpyrazine (1891 mu g/L). At a total concentration of 558 mg/L, the BcP21 strain produced 2,5-dimethylpyrazine (4.5 mg/L), 2,3,5-trimethylpyrazine (52.6 mg/L), and 2,3,5,6-tetramethylpyrazine (501.1 mg/L). The results show that different B. subtilis strains are predisposed to produce different alkylpyrazines.
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页数:12
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