Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i>
2,3,5-trimethylpyrazine (TMP), as a volatile heterocyclic nitrogen compound, has a wide range of applications. To explore an efficient and environmentally friendly way to produce TMP, <i>Bacillus</i> strains were isolated from <i>Daqu</i> using traditional separation and puri...
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| Format: | Article |
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MDPI AG
2024-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/2/112 |
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| author | Xun Liu Weijie Yang Hongyi Gu Ayaz Ali Bughio Jun Liu |
| author_facet | Xun Liu Weijie Yang Hongyi Gu Ayaz Ali Bughio Jun Liu |
| author_sort | Xun Liu |
| collection | DOAJ |
| description | 2,3,5-trimethylpyrazine (TMP), as a volatile heterocyclic nitrogen compound, has a wide range of applications. To explore an efficient and environmentally friendly way to produce TMP, <i>Bacillus</i> strains were isolated from <i>Daqu</i> using traditional separation and purification methods. The fermentation products were detected by gas chromatography–mass spectrometry (GC-MS), and the species relationship of strains was analyzed by morphological and phylogenetic tree construction. Single factors were selected to optimize the fermentation process of TMP production, and a Box–Behnken design was used for response surface testing. The LC-6 strain isolated from <i>Daqu</i> was <i>Bacillus amyloliquefaciens</i>, and its fermentation products contained TMP, with a relatively high value of 0.071 ± 0.011 mg/g, indicating that the LC-6 strain was a potentially valuable TMP-producing bacterium. The results of single-factor testing showed that temperature, bottle capacity, and water addition significantly affected TMP production. Box–Behnken design and response surface analysis revealed that the order of influence on TMP yield was as follows: water addition > temperature > bottle capacity. Response surface optimization results showed that the optimal parameters for wheat medium fermentation were temperature 37 °C, bottle capacity 100 g/250 mL, and water addition 39 mL. Under these fermentation conditions, the average production of TMP was 0.446 ± 0.052 mg/g, which was 0.375 mg/g higher than that obtained before optimization. Compared with the previous period, the production of TMP indeed increased, providing a basis for further research on the solid-state fermentation process of TMP synthesis. |
| first_indexed | 2024-03-07T22:34:02Z |
| format | Article |
| id | doaj.art-e464f8fcd64e4220891c0bc30eab183c |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-07T22:34:02Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-e464f8fcd64e4220891c0bc30eab183c2024-02-23T15:15:58ZengMDPI AGFermentation2311-56372024-02-0110211210.3390/fermentation10020112Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i>Xun Liu0Weijie Yang1Hongyi Gu2Ayaz Ali Bughio3Jun Liu4School of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, ChinaSchool of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, ChinaSchool of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, ChinaSchool of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, ChinaSchool of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China2,3,5-trimethylpyrazine (TMP), as a volatile heterocyclic nitrogen compound, has a wide range of applications. To explore an efficient and environmentally friendly way to produce TMP, <i>Bacillus</i> strains were isolated from <i>Daqu</i> using traditional separation and purification methods. The fermentation products were detected by gas chromatography–mass spectrometry (GC-MS), and the species relationship of strains was analyzed by morphological and phylogenetic tree construction. Single factors were selected to optimize the fermentation process of TMP production, and a Box–Behnken design was used for response surface testing. The LC-6 strain isolated from <i>Daqu</i> was <i>Bacillus amyloliquefaciens</i>, and its fermentation products contained TMP, with a relatively high value of 0.071 ± 0.011 mg/g, indicating that the LC-6 strain was a potentially valuable TMP-producing bacterium. The results of single-factor testing showed that temperature, bottle capacity, and water addition significantly affected TMP production. Box–Behnken design and response surface analysis revealed that the order of influence on TMP yield was as follows: water addition > temperature > bottle capacity. Response surface optimization results showed that the optimal parameters for wheat medium fermentation were temperature 37 °C, bottle capacity 100 g/250 mL, and water addition 39 mL. Under these fermentation conditions, the average production of TMP was 0.446 ± 0.052 mg/g, which was 0.375 mg/g higher than that obtained before optimization. Compared with the previous period, the production of TMP indeed increased, providing a basis for further research on the solid-state fermentation process of TMP synthesis.https://www.mdpi.com/2311-5637/10/2/1122,3,5-trimethylpyrazine<i>Bacillus amyloliquefaciens</i>optimizationBox–Behnken designfermentation |
| spellingShingle | Xun Liu Weijie Yang Hongyi Gu Ayaz Ali Bughio Jun Liu Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i> Fermentation 2,3,5-trimethylpyrazine <i>Bacillus amyloliquefaciens</i> optimization Box–Behnken design fermentation |
| title | Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i> |
| title_full | Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i> |
| title_fullStr | Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i> |
| title_full_unstemmed | Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i> |
| title_short | Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by <i>Bacillus amyloliquefaciens</i> from <i>Daqu</i> |
| title_sort | optimization of fermentation conditions for 2 3 5 trimethylpyrazine produced by i bacillus amyloliquefaciens i from i daqu i |
| topic | 2,3,5-trimethylpyrazine <i>Bacillus amyloliquefaciens</i> optimization Box–Behnken design fermentation |
| url | https://www.mdpi.com/2311-5637/10/2/112 |
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