Skip to main content
SpringerLink
Log in

Precursor Supply Strategy for Tetramethylpyrazine Production by Bacillus Subtilis on Solid-State Fermentation of Wheat Bran

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

Tetramethylpyrazine (TTMP) is a widely used flavoring additive with a nutty and roasted taste. Solid-state fermentation (SSF) of wheat bran for producing TTMP was studied with Bacillus subtilis CCTCC M208157, which was an exogenous precursor-independent TTMP-producing strain. Factors influencing endogenous precursor supply and TTMP formation in this strain were investigated. According to the findings, glucose and diammonium phosphate contributed to TTMP production but excess salts caused an inhibition on cell growth and TTMP formation. Then a two-step supply strategy was applied: 10 % glucose was added at the beginning of the process to allow acetoin formation, which was the precursor of TTMP, while 3 % diammonium phosphate was added only after acetoin accumulation reached its maximum. By applying this strategy, acetoin increased from 5.44 to 13.2 g/kg dry substrate (kgds), and consequently the yield of TTMP increased by 6.8 folds from 0.44 to 3.01 g/kgds. This was the first report of using a two-step supply strategy for TTMP production by SSF, which proved to be conducive to TTMP production in this strain.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Fan, W. L., Xu, Y., & Zhang, Y. H. (2007). Journal of Agricultural and Food Chemistry, 55, 9956–9962.

    Article  CAS  Google Scholar 

  2. Ho, J. W., & Jie, M. (2007). Cardiovascular & Hematological Agents in Medicinal Chemistry, 5, 273–277.

    Article  CAS  Google Scholar 

  3. Seitz, E. W. (1994). Fermentation production of pyrazines and terpenoinds for flavors and fragrances. In A. Gabelman (Ed.), Bioprocess production of flavor, fragrance, and color ingredients (pp. 95–134). New York: Willey.

    Google Scholar 

  4. Schrader, J. (2007). Flavors and fragrances. In R. G. Berger (Ed.), Microbial flavour production (pp. 507–574). Berlin: Springer.

    Google Scholar 

  5. Jinap, S., Ikrawan, Y., Bakar, J., Saari, N., & Lioe, H. (2008). Journal of Food Science, 73, H141–H147.

    Article  CAS  Google Scholar 

  6. Xiao, Z. J., Xie, N. Z., Liu, P. H., Hua, D. L., & Xu, P. (2006). Applied Microbiology and Biotechnology, 73, 512–518.

    Article  CAS  Google Scholar 

  7. Lee, J., Woo, G., & Lee, H. J. (1994). Journal of Microbiology and Biotechnology, 4, 191–194.

    CAS  Google Scholar 

  8. Zhu, B. F., Xu, Y., & Fan, W. L. (2010). Journal of Industrial Microbiology & Biotechnology, 37, 179–186.

    Article  CAS  Google Scholar 

  9. Couto, S. R., & Sanromán, M. Á. (2006). Journal of Food Engineering, 76, 291–302.

    Article  CAS  Google Scholar 

  10. Brijwani, K., Oberoi, H. S., & Vadlani, P. V. (2010). Process Biochemistry, 45, 120–128.

    Article  CAS  Google Scholar 

  11. Li, D., Dai, J. Y., & Xiu, Z. L. (2010). Bioresource Technology, 101, 8342–8347.

    Article  CAS  Google Scholar 

  12. Ying, W., Zhu, R., Lu, W., & Gong, L. (2009). Letters in Applied Microbiology, 49, 229–234.

    Article  CAS  Google Scholar 

  13. Feng, Y., Ma, Y. Q., & Zhang, Z. W. (2007). Chinese Agricultural Science Bulletin, 23, 107–109.

    Google Scholar 

  14. Farajzadeh, M. A., & Monji, A. B. (2004). Separation and Purification Technology, 38, 197–207.

    Article  CAS  Google Scholar 

  15. Rodriguez-Campos, J., Escalona-Buendía, H., Contreras-Ramos, S., Orozco-Avila, I., Jaramillo-Flores, E., & Lugo-Cervantes, E. (2012). Food Chemistry, 132, 277–288.

    Article  CAS  Google Scholar 

  16. Zhang, C., Ao, Z., Chui, W., Shen, C., Tao, W., & Zhang, S. (2011). International Journal of Food Science and Technology, 46, 1591–1599.

    Article  CAS  Google Scholar 

  17. Chuenchomrat, P., Assavanig, A., & Lertsiri, S. (2008). ScienceAsia, 34, 199–206.

    Article  CAS  Google Scholar 

  18. Leejeerajumnean, A., Duckham, S. C., Owens, J. D., & Ames, J. M. (2001). Journal of the Science of Food and Agriculture, 81, 525–529.

    Article  CAS  Google Scholar 

  19. Larroche, C., Besson, I., & Gros, J. B. (1999). Process Biochemistry, 34, 667–674.

    Article  CAS  Google Scholar 

  20. Besson, I., Creuly, C., Gros, J., & Larroche, C. (1997). Applied Microbiology and Biotechnology, 47, 489–495.

    Article  CAS  Google Scholar 

  21. Miller, G. L. (1959). Analytical Chemistry, 31, 426–428.

    Article  CAS  Google Scholar 

  22. Lee, S. W., Lim, J. M., Bhoo, S. H., Paik, Y. S., & Hahn, T. R. (2003). Analytica Chimica Acta, 480, 267–274.

    Article  CAS  Google Scholar 

  23. Rizzi, G. P. (1988). Journal of Agricultural and Food Chemistry, 36, 349–352.

    Article  CAS  Google Scholar 

  24. Xiao, Z., & Xu, P. (2007). Critical Reviews in Microbiology, 33, 127–140.

    Article  CAS  Google Scholar 

  25. Fontana, R. C., Salvador, S., & Silveira, M. M. (2005). Journal of Industrial Microbiology & Biotechnology, 32, 371–377.

    Article  CAS  Google Scholar 

  26. Huang, T. C., Fu, H. Y., & Ho, C. T. (1996). Journal of Agricultural and Food Chemistry, 44, 240–246.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by the National High Technology Research and Development Program of China (2012AA021301), National Natural Science Foundation of China (31000806), and Cooperation Project of Jiangsu Province among Industries, Universities and Research Institutes (BY2010116), 111 Project (No. 111-2-06).

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology; Key Laboratory of Industrial Biotechnology, Ministry of Education; School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China

    Fei Hao, Qun Wu & Yan Xu

Authors
  1. Fei Hao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Qun Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yan Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yan Xu.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hao, F., Wu, Q. & Xu, Y. Precursor Supply Strategy for Tetramethylpyrazine Production by Bacillus Subtilis on Solid-State Fermentation of Wheat Bran. Appl Biochem Biotechnol 169, 1346–1352 (2013). https://doi.org/10.1007/s12010-012-0083-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-012-0083-0

Keywords

Search

Navigation