ArticleBMC biotechnology2022
rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2.
Article in BMC biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 11 citations in OpenAlex.
- Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.Foods (Basel, Switzerland) · 2026Article
- Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact ofRSC advances · 2025Article
- Arginine accumulation suppresses heat production during fermentation of the biocontrol fungusApplied and environmental microbiology · 2025Article
- Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans byFoods (Basel, Switzerland) · 2024Article
- Whole genome sequencing and analysis of Bacillus sp. TTMP2, a tetramethylpyrazine-producing bacterium.Molecular biology reports · 2024Article
- Optimization of Molasses and Soybean Meal Content to Enhance Tetramethylpyrazine Yield byMolecules (Basel, Switzerland) · 2023Article
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7 authors at 1 institution in 1 country.
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Abstract
backgroundTetramethylpyrazine (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.
resultsSSF of soybeans with BJ3-2 exhibited a strong Chi-flavour (a special flavour of ammonia-containing smelly distinct from natto) at 37 °C and a prominent soy sauce-like aroma at 45 °C. Transcriptome sequencing and RT-qPCR verification showed that the rocF gene was highly expressed at 45 °C but not at 37 °C. Moreover, the fermented soybeans with BJ3-2ΔrocF (a rocF knockout strain in B. subtilis BJ3-2 were obtained by homologous recombination) at 45 °C for 72 h displayed a lighter color and a slightly decreased pH, while exhibiting a higher arginine content (increased by 14%) than that of BJ3-2. However, the ammonia content of fermented soybeans with BJ3-2ΔrocF was 43% lower than that of BJ3-2. Inversely, the NH
conclusionThe present study provides valuable information for understanding the underlying mechanism during the TTMP formation process through arginine metabolic flux.
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