Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean

Pyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is a...

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Autores principales: Grzegorz Kłosowski, Dawid Mikulski, Katarzyna Pielech-Przybylska
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Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/269aa88a4f5c43b9aec66311e405c4ee
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spelling oai:doaj.org-article:269aa88a4f5c43b9aec66311e405c4ee2021-11-25T16:54:41ZPyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean10.3390/biom111117362218-273Xhttps://doaj.org/article/269aa88a4f5c43b9aec66311e405c4ee2021-11-01T00:00:00Zhttps://www.mdpi.com/2218-273X/11/11/1736https://doaj.org/toc/2218-273XPyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is an alternative to chemical synthesis. However, screening is required to isolate efficient producer strains for efficient biosynthesis of this compound. The study’s goal was to assess the ability of <i>Bacillus</i> <i>subtilis</i> cultures isolated from natto (fermented soybeans) to biosynthesize a broad range of alkylpyrazines. <i>B. subtilis</i> isolated cultures were found to be capable of producing 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine. As a result of the screening, two cultures of <i>B. subtilis</i> capable of producing alkylpyrazines were isolated. At a total concentration of 3261 µg/L, the BcP4 strain primarily produced 2-methylpyrazine (690 µg/L), 2,3-dimethylpyrazine (680 µg/L), and 2,6-dimethylpyrazine (1891 µg/L). At a total concentration of 558 mg/L, the BcP21 strain produced 2,5-dimethylpyrazine (4.5 mg/L), 2,3,5-trimethylpyrazine (52.6 mg/L), and 2,3,5,6-tetramethylpyrazine (501.1 mg/L). The results show that different <i>B. subtilis</i> strains are predisposed to produce different alkylpyrazines.Grzegorz KłosowskiDawid MikulskiKatarzyna Pielech-PrzybylskaMDPI AGarticlepyrazines production<i>B. subtilis</i>fermented soybeanscreeningMicrobiologyQR1-502ENBiomolecules, Vol 11, Iss 1736, p 1736 (2021)
institution DOAJ
collection DOAJ
language EN
topic pyrazines production
<i>B. subtilis</i>
fermented soybean
screening
Microbiology
QR1-502
spellingShingle pyrazines production
<i>B. subtilis</i>
fermented soybean
screening
Microbiology
QR1-502
Grzegorz Kłosowski
Dawid Mikulski
Katarzyna Pielech-Przybylska
Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
description Pyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is an alternative to chemical synthesis. However, screening is required to isolate efficient producer strains for efficient biosynthesis of this compound. The study’s goal was to assess the ability of <i>Bacillus</i> <i>subtilis</i> cultures isolated from natto (fermented soybeans) to biosynthesize a broad range of alkylpyrazines. <i>B. subtilis</i> isolated cultures were found to be capable of producing 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine. As a result of the screening, two cultures of <i>B. subtilis</i> capable of producing alkylpyrazines were isolated. At a total concentration of 3261 µg/L, the BcP4 strain primarily produced 2-methylpyrazine (690 µg/L), 2,3-dimethylpyrazine (680 µg/L), and 2,6-dimethylpyrazine (1891 µg/L). At a total concentration of 558 mg/L, the BcP21 strain produced 2,5-dimethylpyrazine (4.5 mg/L), 2,3,5-trimethylpyrazine (52.6 mg/L), and 2,3,5,6-tetramethylpyrazine (501.1 mg/L). The results show that different <i>B. subtilis</i> strains are predisposed to produce different alkylpyrazines.
format article
author Grzegorz Kłosowski
Dawid Mikulski
Katarzyna Pielech-Przybylska
author_facet Grzegorz Kłosowski
Dawid Mikulski
Katarzyna Pielech-Przybylska
author_sort Grzegorz Kłosowski
title Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
title_short Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
title_full Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
title_fullStr Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
title_full_unstemmed Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
title_sort pyrazines biosynthesis by <i>bacillus</i> strains isolated from natto fermented soybean
publisher MDPI AG
publishDate 2021
url https://doaj.org/article/269aa88a4f5c43b9aec66311e405c4ee
work_keys_str_mv AT grzegorzkłosowski pyrazinesbiosynthesisbyibacillusistrainsisolatedfromnattofermentedsoybean
AT dawidmikulski pyrazinesbiosynthesisbyibacillusistrainsisolatedfromnattofermentedsoybean
AT katarzynapielechprzybylska pyrazinesbiosynthesisbyibacillusistrainsisolatedfromnattofermentedsoybean
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