High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans

Larroche, Christian; Besson, Isabelle; Gros, Jean‐Bernard

doi:10.1016/s0032-9592(98)00141-1

Cited by 113 publications

(96 citation statements)

References 20 publications

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“…The interesting aspect of the presence of high levels of Bacillus spp. is that their functional role in other fermented products such as tape ketan 2 , cocoa 35 , kinema 34 and dawadawa 26 is related to the degradation of cell walls and other polysaccharides and proteins, as well as the formation of flavours and precursors such as pyrazines 17 . Bacillus spp.…”

Section: Rhodotorula Colostrimentioning

confidence: 99%

Daqu- A Traditional Chinese Liquor Fermentation Starter

Zheng

Tabrizi

Nout

et al. 2011

Journal of the Institute of Brewing

275

198

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J. Inst. Brew. 117(1), 82-90, 2011Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqu can be categorized according to maximum incubation temperatures (high, medium and low) and flavour (sauce, strong, light and miscellaneous). Most Daqu are prepared by solid-state fermentation from wheat, barley and/or peas with ingredient formulation, grinding and mixing, shaping, incubation and maturation. Although there is a wealth of artisanal experience in the production of a range of different types of Daqu, the scientific knowledge base-including the microbiota, their enzymes and their metabolic activities-needs further development. Daqu as a specific alcoholic starter is compared with other Asian amylolytic fermentation starters in terms of microbial diversity and function. Filamentous fungi (Rhizopus, Rhizomucor, Aspergillus and other genera), yeasts (Saccharomyces, Candida, Hansenula and other genera) and bacteria (acetic acid bacteria, lactic acid bacteria and Bacillus spp.), are considered to be the functional microbiota, responsible for the formation of a range of lytic enzymes, formation of substrates for alcoholic fermentation and formation of flavour compounds. However, the knowledge about the microbiota composition and their function is still fragmentary information, so further research is required to establish the functionality and growth kinetics of the microbiota in diverse types of Daqu.

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Section: Rhodotorula Colostrimentioning

confidence: 99%

Daqu- A Traditional Chinese Liquor Fermentation Starter

Zheng

Tabrizi

Nout

et al. 2011

Journal of the Institute of Brewing

275

198

View full text Add to dashboard Cite

show abstract

“…Several applications of pyrazine production were explored in solid state, and submerged fermentations by Bacillus sp. [5][6][7], Corynebacterium glutamicum mutant [8] and Lactococcus lactis subsp. lactis biovar.…”

Section: Introductionmentioning

confidence: 99%

A feeding strategy for tetramethylpyrazine production by Bacillus subtilis based on the stimulating effect of ammonium phosphate

Zhu

2010

Bioprocess Biosyst Eng

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To examine the effects of ammonium salts on tetramethylpyrazine (TTMP) production by Bacillus subtilis CCTCC M 208157, different ammonium salts were tested, and diammonium phosphate (DAP) was found to have a predominant effect on stimulating TTMP synthesis. The DAP requirements for TTMP production were then investigated, experimental results showed that higher concentrations of DAP favored TTMP production, while both the ammonium and phosphate ions exhibited inhibitory effects on the cell growth and precursor 3-hydroxy-2-butanone accumulation. Based on the results above, a DAP feeding strategy was developed and verified in further experiments. By applying the proposed fed-batch strategy, the maximum TTMP concentrations reached 7.46 and 7.34 g/l in flask and fermenter experiments, increased by 55.1 and 29.0% compared to that of the batch TTMP fermentation, respectively. To our knowledge, these results, i.e., TTMP yields in flask or fermenter fermentations, were new records on TTMP fermentation by B. subtilis.

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“…Organic acids were mainly found in the CNF1 (i.e., octanoic and octadecanoic acids), and were minor in the CNF2 as well as the fermented samples. Some acids including 2-methylbutanoic acid and 2-methylpropanoic acid, have been synthesized through leucine and isoleucine metabolism as suggested by Larroche et al (1999). In the present study, many alkyl esters were identified especially for the fermented soybean products.…”

Section: Acids and Estersmentioning

confidence: 57%

Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus

Chukeatirote¹,

Eungwanichayapant²,

Kanghae³

2017

Food Res.

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Fermented soybeans are traditional foods widely consumed in many countries (i.e., Natto in Japan, Jang in Korea, Kinema in India, Douichi in China, and Thua Nao in Thailand). In this study, an attempt was made with an expectation to improve the fermentation process using a co-culture of Bacillus subtilis and Rhizopus oligosporus. Initially, the raw soybeans were washed, sterilized by autoclaving, and inoculated with two inocula; for this, three different ratios between B. subtilis and R. oligosporus used were 100:0, 50:50, and 0:100. The fermentation was then carried out at 30°C for 3 days. The volatile compounds in the non-fermented and the fermented soybean products were determined by gas chromatography/ mass spectrometry (GC/MS) and extracted using a solid phase microextraction (SPME) technique. In total, 165 compounds were identified in the nonfermented and the fermented soybean products. For the non-fermented products, the predominant volatile compounds were alcohols (25.81%), aldehydes (13.64%), acids and esters (7.57%), furans (6.13%) and ketones (0.88%). In contrast, the major volatiles compounds presented in the fermented soybeans were as follows: i) The treatment of 100:0 consisted of acids and esters (35.89%), alcohols (14.55%), aldehydes (8.72%), ketones (4.97%), pyrazines (4.87%), and furans (4.22%); ii) 50:50 comprised of acids and esters (55.62%), alcohols (16.22%), aldehydes (7.80%), pyrazine (3.65%), ketones (2.55%), furans (1.67%), and aromatic compounds (1.46%); and iii) 0:100 included acids and esters (66.50%), alcohols (15.44%), aldehydes (2.59%), ketones (2.72%), furans (1.89%), aromatic compounds (1.80%), pyrazines (1.35%), and sulphur containing compounds (0.24%) respectively.

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High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans

Cited by 113 publications

References 20 publications

Daqu- A Traditional Chinese Liquor Fermentation Starter

Daqu- A Traditional Chinese Liquor Fermentation Starter

A feeding strategy for tetramethylpyrazine production by Bacillus subtilis based on the stimulating effect of ammonium phosphate

Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus

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