Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (21): 1-8    DOI: 10.13995/j.cnki.11-1802/ts.025074
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
枯草芽孢杆菌Nr.5和底物添加促进酱油中吡嗪类物质合成
张丽杰1,2, 张怀志1,2, 徐岩1,2*
1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122);
2(江南大学 生物工程学院,江苏 无锡,214122)
Promotion of pyrazine-like components formation by addition of Bacillus subtilis Nr.5 and substrates during soy sauce fermentation
ZHANG Lijie1,2, ZHANG Huaizhi1,2, XU Yan1,2*
1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China);
2(School of Biotechnology, Jiangnan University, Wuxi, 214122, China)
下载:  HTML   PDF (3927KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 该研究首先构建对酱油风味有重要贡献的吡嗪化合物的定性定量方法。其次,筛选得到1株可合成7种烷基吡嗪的微生物,命名为枯草芽孢杆菌Nr. 5。在前期解析多种烷基吡嗪微生物合成机制的基础上,提出了生物法提升酱油中吡嗪化合物种类及质量浓度的策略。构建酱油模拟发酵体系,在发酵初期分别或联合添加发酵剂-枯草芽孢杆菌Nr. 5及发酵底物-L-苏氨酸及D-葡萄糖。研究表明,相比于无添加的酱油发酵样品,只添加枯草芽孢杆菌 Nr. 5的酱油样品中2,5-二甲基吡嗪及2,3,5-三甲基吡嗪质量浓度分别提高了18和3倍,其他吡嗪质量浓度未增加。同时添加枯草芽孢杆菌 Nr. 5、L-苏氨酸及D-葡萄糖的样品,7种吡嗪化合物质量浓度均有效提升,吡嗪化合物总质量浓度提高了12.5倍。该研究首次提出生物法提升酱油发酵过程风味吡嗪合成策略,对酱油中吡嗪化合物合成途径解析及工业酱油生产中吡嗪浓度提升有借鉴意义。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
张丽杰
张怀志
徐岩
关键词:  酱油  吡嗪  生物法  枯草芽孢杆菌  葡萄糖  苏氨酸    
Abstract: Qualitative and quantitative methods of pyrazines, a compound that contributes to the soy sauce flavor, were constructed. Bacillus subtilis Nr. 5 capable of producing 7 alkylpyrazines was selected. Based on previous work revealing the biosynthesis mechanisms of alkylpyrazine, a biological method was proposed to enhance the production of pyrazines by adding starter and fermentative substrates during soy sauce fermentation. A stimulate soy sauce fermentation system was constructed by adding starter-B. subtilis Nr. 5 and/or substrates L-threonine and D-glucose at the early stage of fermentation. After 30 days fermentation, the addition of B. subtilis Nr. 5 improved the production of 2,5-dimethylpyrazine by 18 folds and 2,3,5-trimethylpyrazine by 3 folds, while the concentrations of other 5 pyrazines had no significant difference. After the addition of B. subtilis Nr. 5, L-threonine and D-glucose, the production of all 7 pyrazines improved significantly and their total concentration increased by 12.5 folds. It is the first time that a bio-strategy of pyrazines improvement was proposed for soy sauce fermentation. This study provides reference for the synthesis pathway analysis and concentration increase of pyrazines during soy sauce fermentation.
Key words:  soy sauce    pyrazine    biological methods    Bacillus subtilis    glucose    threonine
收稿日期:  2020-07-14      修回日期:  2020-08-01           出版日期:  2020-11-15      发布日期:  2020-12-11      期的出版日期:  2020-11-15
基金资助: 国家自然基金项目(31701578);国家轻工技术与工程一流学科自主课题项目(LITE2018-12)
作者简介:  博士,助理研究员(徐岩教授为通讯作者,E-mail:yxu@jiangnan.edu.cn)
引用本文:    
张丽杰,张怀志,徐岩. 枯草芽孢杆菌Nr.5和底物添加促进酱油中吡嗪类物质合成[J]. 食品与发酵工业, 2020, 46(21): 1-8.
ZHANG Lijie,ZHANG Huaizhi,XU Yan. Promotion of pyrazine-like components formation by addition of Bacillus subtilis Nr.5 and substrates during soy sauce fermentation[J]. Food and Fermentation Industries, 2020, 46(21): 1-8.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025074  或          http://sf1970.cnif.cn/CN/Y2020/V46/I21/1
[1] ZHAO G Z,DING L L,HADIATULLAH H,et al.Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce[J].Food Chemistry,2020,312:126054.
[2] JIANG X,XU Y,YE J,et al.Isolation,identification and application on soy sauce fermentation flavor bacteria of CS1.03[J].Journal of Food Science and Technology,2019,56(4):2 016-2 026.
[3] GAO L,LIU T,AN X,et al.Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose[J].Journal of Food Science and Technology,2017,54(1):130-143.
[4] RAJINI K S,APARNA P,SASIKALA C.Microbial metabolism of pyrazines[J].Critical Reviews in Microbiology,2011,37(2):99-112.
[5] OLIVEIRA-ALVES S C,PEREIRA R S,PEREIRA A B,et al.Identification of functional compounds in baru (Dipteryx alata Vog.) nuts:Nutritional value,volatile and phenolic composition,antioxidant activity and antiproliferative effect[J].Food Research International,2020,131:15.
[6] BURDOCK G A,CARABIN I G.Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient[J].Regulatory Toxicology and Pharmacology,2008,50(3):303-312
[7] 冯云子.高盐稀态酱油关键香气物质的变化规律及形成机理的研究[D].广州:华南理工大学,2015.
[8] FENG Y,CAI Y,SU G,et al.Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China[J].Food Chemistry,2014,145:126-134.
[9] FENG Y,SU G,ZHAO H,et al.Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test[J].Food Chemistry,2015,167:220-228.
[10] ZHOU L,CHEN S,WANG D,et al.Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry[J].Food and Fermentation Industries,2019,45:237-244.
[11] HASSAN N W,SAUDI M N,ABDEL-GHANY Y S,et al.Novel pyrazine based anti-tubercular agents:Design,synthesis,biological evaluation and in silico studies[J].Bioorganic Chemistry,2020,96:103 610.
[12] RUI W,XIAO-GUANG P,DENG-YU H.Research progress of tetramethylpyrazine in vinegar[J].China Condiment,2015,40:137-140.
[13] DICKCHAT J S,WICKEL S,BOLTEN C J,et al.Pyrazine biosynthesis in Corynebacterium glutamicum[J].European Journal of Organic Chemistry,2010,2010(14):2 687-2 695.
[14] ZHU B F,XU Y,FAN W L.High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp using an endogenous precursor approach[J].Journal of Industrial Microbiology and Biotechnology,2010,37(2):179-186.
[15] ZHANG L,CAO Y,TONG J,et al.An alkylpyrazine synthesis mechanism involving l-threonine-3-dehydrogenase describes the production of 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine by Bacillus subtilis[J].Applied and Environmental Microbiology,2019,85(24):e01 807-01 819.
[16] ZHANG H,ZHANG L,YU X,et al.The biosynthesis mechanism involving 2,3-pentanedione and aminoacetone describes the production of 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine by Bacillus subtilis[J].Journal of Agricultural and Food Chemistry,2020,68(11):3 558-3 567.
[17] 许瑜. 外加糖源对高盐稀态酱油风味品质影响的研究 [D].广州:华南理工大学,2018.
[18] AHN J S,CHANDRAMOHAN L,LIOU L E,et al.Characterization of CidR-mediated regulation in Bacillus anthracis reveals a previously undetected role of S-layer proteins as murein hydrolases[J].Molecular Microbiology,2006,62(4):1 158-1 169.
[19] WENLAI F,QIAN M C.Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors[J].Journal of Agricultural and Food Chemistry,2005,53(20):7 931-7 938.
[1] 蒋彤, 纪杭燕, 柏玉香. Lactobacillus reuteri 121 4,6-α-葡萄糖基转移酶GtfBdN改性薯类淀粉产物结构及理化特性研究[J]. 食品与发酵工业, 2021, 47(9): 42-48.
[2] 符群, 郐滨, 钟明旭, 吴小杰. 超声波辅助酶解法提取北虫草菌素及其降血糖活性研究[J]. 食品与发酵工业, 2021, 47(9): 120-127.
[3] 陈敦武, 刘翠翠, 陈雄, 代俊, 王志, 姚鹃, 李沛, 李欣. 不同食品酵母对葡萄糖的流加强度和热激压力的生理响应[J]. 食品与发酵工业, 2021, 47(8): 21-26.
[4] 唐璎, 邓展瑞, 黄佳, 杨晓楠. 黄曲霉毒素B1降解菌株的鉴定及降解产物研究[J]. 食品与发酵工业, 2021, 47(7): 64-70.
[5] 耿雪营, 郭藏, 米生权, 张艳贞, 郭俊霞, 陈文. 单宁的血糖调节活性功能研究进展[J]. 食品与发酵工业, 2021, 47(7): 301-306.
[6] 陶大炜, 宁喜斌. 产α-环糊精葡萄糖基转移酶的菌株筛选、鉴定与酶学性质的初步研究[J]. 食品与发酵工业, 2021, 47(6): 145-151.
[7] 钱蕾, 刘延峰, 李江华, 刘龙, 堵国成. 适应性进化和改造质粒稳定性促进枯草芽孢杆菌合成N-乙酰神经氨酸[J]. 食品与发酵工业, 2021, 47(5): 1-6.
[8] 于洁, 徐勤茜, 李子院, 刘红艳, 郝再彬, 李海云. 虎杖内生真菌Aspergillus aculeatus HZ001产β-葡萄糖苷酶的酶学特性[J]. 食品与发酵工业, 2021, 47(3): 31-35.
[9] 刘爽, 张倩, 杜船, 周韬, 赵佳豪, 石磊, 王春玲. 酱油发酵用菌鲁氏接合酵母的安全性[J]. 食品与发酵工业, 2021, 47(3): 66-71.
[10] 石佳, 张红梅, 苏子杰, 徐方, 余翔, 冯艳丽. 添加葡萄糖及大豆源基质提高红曲monacolin K产量的研究[J]. 食品与发酵工业, 2021, 47(2): 182-187.
[11] 惠瑶瑶, 郑斐, 王倩楠, 安贤惠. 一种检测葡萄糖氧化酶活力的新方法[J]. 食品与发酵工业, 2020, 46(9): 255-259.
[12] 杨心萍, 宋词, 张伟豪, 刘艳, 王洲, 薛正莲. 常压室温等离子体与5-溴尿嘧啶复合诱变及快速选育腺苷高产菌株[J]. 食品与发酵工业, 2020, 46(9): 73-77.
[13] 张大伟, 刘德华, 黄钦钦, 田亚平. 食品级高产亮氨酸氨肽酶重组Bacillus subtilis的构建和发酵优化[J]. 食品与发酵工业, 2020, 46(8): 1-6.
[14] 胡凡, 宿玲恰, 吴敬. Thermobifida fusca麦芽三糖淀粉酶的重组表达及其在麦芽三糖制备中的应用[J]. 食品与发酵工业, 2020, 46(5): 23-30.
[15] 郑丹妮, 柏玉香, 纪杭燕, 李晓晓, 王禹, 蔣彤, 金征宇. γ-CGTase酶学性质及产物特异性影响因素[J]. 食品与发酵工业, 2020, 46(5): 38-45.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn