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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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) |
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pyrazines production <i>B. subtilis</i> fermented soybean screening Microbiology QR1-502 |
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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 |
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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 |
_version_ |
1718412825275138048 |