白酒细菌酒曲固态培养条件下B.subtilis S12产四甲基吡嗪的合成机制

Formation Mechanism of Tetramethylpyrazine Produced with B.subtilis S12 Under the Fermentation Condition Simulated Bacterial Qu Preparation Used for Chinese Liquor Brewing

摘要:

四甲基吡嗪又名川芎嗪,是白酒中重要的风味成分,但其在白酒酿造过程的形成机制尚不明晰。为了探索白酒固态酿造体系中四甲基吡嗪的合成机制,作者从白酒细菌曲中分离得到一株产四甲基吡嗪菌株B.subtilis S12,并对细菌曲固态培养条件下四甲基吡嗪的合成机制进行了探究。结果表明:固态条件下B.subtilis S12合成四甲基吡嗪分两步来进行:第一步,在全细胞催化下细菌利用底物合成四甲基吡嗪的前提物质3-羟基丁酮,同时氨基酸残基在氨基酸脱氢酶作用下生成氨;第二步,3-羟基丁酮和氨在热动力作用下生成四甲基吡嗪。

Abstract:

Tetramethylpyrazine(TTMP) also known as 1igustiazine,is a key flavor of Chinese liquor. To clear the formation mechanism of TTMP in Chinese liquor,the formation mechanism of TTMP in bacterial Qu was explored with a single strain of B. subtilis S12 under simulated conditions of bacterial Qu preparation. The results revealed that the synthesis of TTMP can be divided into two stages:the 3-hydroxy-2-butanone and ammonia are mainly synthesized by B. subtilis S12 firstly;then the acetoin and ammonium ion undertake chemical reaction and produce 2,3,5,6-TTMP under high temperature in the thermal power stage. The results signified that high temperature was favorable for increasing TTMP production.