Metabolic engineering of Bacillus subtilis to enhance the production of tetramethylpyrazine

Meng, Wu; Wang, Ruiming; Xiao, Dongguang

doi:10.1007/s10529-015-1950-x

Cited by 17 publications

(22 citation statements)

References 15 publications

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“…The TTMP biosynthetic pathway can be divided into two steps: first, accumulation of the precursor acetoin and ammonium; second, spontaneous condensation to form TTMP (Fig. ) . The first step is the enzymatic biogenic pathway, while the second step is a non‐enzymatic spontaneous reaction.…”

Section: Resultsmentioning

confidence: 99%

“…The result was similar to that of published reports, which showed that TTMP was mainly produced from Bacillus spp. . The high TTMP production Bacillus spp.…”

Section: Resultsmentioning

confidence: 99%

“…TTMP in Chinese liquor originates from the spontaneous reaction of acetoin with ammonium, are produced by microorganisms in the fermentation process (Fig. ) .…”

Section: Introductionmentioning

confidence: 99%

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Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process

Zhang

Si²,

et al. 2018

J. Inst. Brew.

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Tetramethylpyrazine (TTMP) is a key bioactive alkaloid and flavour compound found in Chinese sesame flavour liquor. Changes in TTMP concentration during the production of sesame flavour liquor have received little attention. Here, TTMP was tracked from raw material, fermented grains and fresh liquor in storage using high-performance liquid chromatographic-tandem mass spectrometry (HPLC-MS/MS). The results showed that TTMP was formed during stack fermentation, solid-state fermentation and distillation, while no TTMP was produced during the storage process of fresh liquor. Furthermore, a higher temperature fermentation and bacterial starter culture were beneficial to TTMP generation. Accordingly, technology strategies for increasing the concentration of TTMP in sesame flavour liquor include raising the temperature of stack fermentation and distillation, reducing the distillation speed and screening for high TTMP producing Bacillus species.

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Section: Resultsmentioning

confidence: 99%

“…The result was similar to that of published reports, which showed that TTMP was mainly produced from Bacillus spp. . The high TTMP production Bacillus spp.…”

Section: Resultsmentioning

confidence: 99%

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Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process

Zhang

Si²,

et al. 2018

J. Inst. Brew.

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“…The MH_Daqu of GujingTribute does contain Bacillus licheniformis, but this strain only occupies 0.68% in all MH_Daqu bacteria, while in Maotai Daqu Bacillus licheniformis is the most dominant species. This may explains why Maotai has a higher concentration of TTMP than other types of liquor [22][23].…”

Section: Relationship Between Daqu and Liquor Aroma Molecules'originmentioning

confidence: 97%

Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor

Zhang¹,

He²,

Cao³

et al. 2017

Proceedings of the 2nd International Conference on Biomedical and Biological Engineering 2017 (BBE 2017)

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Abstract. In this study the microbial composition in the starter (Daqu) of Chinese Gujing Tribute liquor was determined by employing near full length ribosome gene library sequencing approach. Gujing Tribute Daqu has a distinct microbial community structure by comparison with several other important types of Chinese liquor; especially The rmomyces only occurred in Gujing Tribute Daqu, not in any other types of Daqu as most dominant species. Besides, there are five distinct species as most dominant ones in Gujing Tribute Daqu: Pantoea agglomerans, Pantoea vagans, Talaromyces thermophiles, Thermomyces lanuginosus, and Thermoascus aurantiacus, the latter two species both capable of producing a series of useful enzymes for fermentation purposes and some flavor precursor synthesis. Though the distinct dominating species are mainly the ones degrading the feedstock, their potential roles in the flavor determination of Gujing Tribute liquor are very valuable for further study.

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“…Tetramethylpyrazine (TTMP, C 8 H 12 N 2 , CAS NO. 1124-11-4) is a nitrogenous crystalline compound that shows the flavor of toast, grilled meat and nuts [1][2][3]. It is widely used as an important additive to promote the flavor of food under the regulation of NO.…”

Section: Introductionmentioning

confidence: 99%

Hepatoprotective ability of tetramethylpyrazine produced by Bacillus amyloliquefaciens

Zhang

Si²,

Rao

et al. 2020

Syst Microbiol and Biomanuf

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Metabolic engineering of Bacillus subtilis to enhance the production of tetramethylpyrazine

Abstract: This study provides valuable information to enhance the TTMP productivity of mutagenic strains through gene manipulation and fermentation optimization.

Cited by 17 publications

References 15 publications

Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process

Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process

Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor

Hepatoprotective ability of tetramethylpyrazine produced by Bacillus amyloliquefaciens

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