Effect of amino acids on microbiological pyrazine formation by B Natto in a chemically defined liquid medium.

Sugawara, Etsuko; Ito, Tetsuo; Yonekura, Yuichi; Sakurai, Yonekichi; Odagiri, S

doi:10.3136/nskkk1962.37.7_520

Cited by 12 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Apart from the pH, elevated oxygen supply rate stimulated growth which in turn promoted DHHA yield. These points were in agreement with earlier reports …”

Section: Resultssupporting

confidence: 94%

Enhanced trans‐2,3‐dihydro‐3‐hydroxyanthranilic acid production by pH control and glycerol feeding strategies in engineered Pseudomonas chlororaphis GP72

Yue

Bilal

Guo

et al. 2018

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

BACKGROUND Trans‐2, 3‐dihydro‐3‐hydroxyanthranilic acid (DHHA) is a valuable metabolic intermediate for the biosynthesis of wide‐ranging benzoic acid derivatives with enormous biological or pharmaceutical activities. Pseudomonas chlororaphis GP72 is a non‐pathogenic biocontrol strain that displays unique capability to produce phenazines. Nevertheless, DHHA production is quite low by the wild type strains, which necessitates yield improvement by constructing engineered strains for large‐scale biotechnological applications. RESULTS In this study, two negative regulatory genes namely rsmE and lon were successively deactivated in the DA4 strain. The resulting engineered DA6 strain produced a significantly high titer of DHHA (20.6% higher than that of DA4). The influence of varying pH from 6.2 to 8.2 on DHHA production was studied in a 6‐L benchtop fermenter. A controlled broth pH of 7.2 stimulated maximum DHHA production by the engineered DA6 strain. A DO‐stat based fed‐batch system maintaining a constant DO level (about 20%) accompanied by a glycerol feeding strategy was applied. Highest DHHA production using this approach was recorded to be 10.06 g L‐1, which was 31% higher than with traditional batch cultivation. CONCLUSION The production of DHHA in metabolically engineered GP72 was considerably improved by inactivating two negative regulatory genes in a fed‐batch mode. It is concluded that fed‐batch fermentation with intermittent glycerol feeding and pH‐control was an effective approach to improve DHHA production yield. © 2017 Society of Chemical Industry

show abstract

“…Apart from the pH, elevated oxygen supply rate stimulated growth which in turn promoted DHHA yield. These points were in agreement with earlier reports …”

Section: Resultssupporting

confidence: 94%

Enhanced trans‐2,3‐dihydro‐3‐hydroxyanthranilic acid production by pH control and glycerol feeding strategies in engineered Pseudomonas chlororaphis GP72

Yue

Bilal

Guo

et al. 2018

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

show abstract

“…Of the pyrazines formed during fermentation of soya bean cotyledons, the methyl, 2,3-dimethyl, 2,5-dimethyl, 2,6-dimethyl, trimethyl, tetramethyl, 2-ethyl-6-methyl, 3,5-dimethyl-2-ethyl and 3,6-dimethyl-2-ethyl derivatives have been previously detected in natto and/or liquid cultures of B subtilis (Sugawara et al 1985 ;Sugawara et al 1990 ;Yamaguchi et al 1993).…”

Section: Pyrazinesmentioning

confidence: 99%

“…The compounds present at the highest concentrations were tetramethylpyrazine, trimethylpyrazine and 2,5-dimethylpyrazine. Sugawara et al (1990) and Yamaguchi et al (1993) identiÐed a wide range of pyrazines in cultures of B subtilis, including the methyl, 2,3-dimethyl, 2,5-dimethyl, 2,6-dimethyl, trimethyl, tetramethyl, ethyl, 2-ethyl-6-methyl, 3-ethyl-2,5dimethyl, 2,6-diethyl-3-methyl and 2-methyl-5-propenyl derivatives as well as the parent compound.…”

Section: Introductionmentioning

confidence: 99%

Formation of Volatile Compounds DuringBacillus subtilis Fermentation of Soya Beans

Owens

Allagheny

Kipping

et al. 1997

J. Sci. Food Agric.

View full text Add to dashboard Cite

“…Pyrazines are also the major components of natto. [17] Methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine and 2-ethyl-6-methylpyrazine which have previously been detected in natto and liquid cultures of Bacillus subtilis [16,[22][23] and sufu [8] were also detected in douchi extracts. Many higher molecular weight alkylpyrazines are known to be present in coffee and roasted peanut volatiles.…”

Section: Pyrazinesmentioning

confidence: 88%

Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food

Wang

Liu

et al. 2010

International Journal of Food Properties

View full text Add to dashboard Cite

Douchi is a traditional fermented soybean product originated in China and it has been consumed since ancient times as seasoning for food. Volatile components of three commercial douchies were extracted using a simultaneous steam distillation and extraction apparatus (SDE). The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 131 compounds were identified, but only 25 components were common to all three brands. Major classes of compounds included esters (29), acids (18), alcohols (16), pyrazines (14), ketones (13), aldehydes (12), phenols (6), hydrocarbons (5), furans (5), sulphur-containing compounds (5), pyridines (4), pyrimidines (2), and miscellaneous compounds (2).

show abstract

Effect of amino acids on microbiological pyrazine formation by B Natto in a chemically defined liquid medium.

Cited by 12 publications

References 0 publications

Enhanced trans‐2,3‐dihydro‐3‐hydroxyanthranilic acid production by pH control and glycerol feeding strategies in engineered Pseudomonas chlororaphis GP72

Enhanced trans‐2,3‐dihydro‐3‐hydroxyanthranilic acid production by pH control and glycerol feeding strategies in engineered Pseudomonas chlororaphis GP72

Formation of Volatile Compounds DuringBacillus subtilis Fermentation of Soya Beans

Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food

Contact Info

Product

Resources

About