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.
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
.
DOI: 10.13995/j.cnki.11-1802/ts.025074
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