RocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2.

ABSTRACT:

Background

Tetramethylpyrazine (TTMP) is a flavoring additive that significantly contributes to the formation of flavor compounds in soybean-based fermented foods. Over recent years, the application of TTMP in the food industry and medicine has been widely investigated. In addition, several methods for the industrial-scale production of TTMP, including chemical and biological synthesis, have been proposed. However, there have been few reports on the synthesis of TTMP through amino acid metabolic flux. In this study, we investigated genetic alterations of arginine metabolic flux in solid-state fermentation (SSF) of soybeans with Bacillus subtilis (B.subtilis) BJ3-2 to enhance the TTMP yield.

Results

SSF of soybeans with BJ3-2 exhibited a strong Chi-flavour (a special flavour

SUBMITTER: Liu Z 

PROVIDER: S-EPMC9254598 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature