广西师范大学学报（自然科学版）2024，Vol.42Issue(4)：32-40,9.DOI:10.16088/j.issn.1001-6600.2023092201
微生物发酵生产四甲基吡嗪方法综述
Progress of Microbial Fermentation for Tetramethylpyrazine Production
摘要
Abstract
Tetramethylpyrazine(C8H12N2),a natural compound,was firstly extracted from Ligusticum chuanxiong Hort.,a plant of Umbelliferae family.It has the effects of dilating blood vessels,activating blood circulation and improving microcirculation.The research of tetramethylpyrazine has been a hot spot in physiology and clinical medicine.Tetramethylpyrazine has a special flavour,which can improve bitterness,acidity,and provide aroma to the baked foods and fermented foods.Tetramethylpyrazine can also be used as a food flavour enhancer in food production industry.This paper discussed the metabolic pathways,through which sugars were metabolized to produce tetramethylpyrazine in microorganisms.The common methods used to increase the yield of tetramethylpyrazine from microorganisms were summarized.The advantages and disadvantages of microbial fermentation to produce tetramethylpyrazine were discussed.关键词
四甲基吡嗪/微生物发酵/芽孢杆菌Key words
tetramethylpyrazine/microbial fermentation/Bacillus分类
化学化工引用本文复制引用
李雨佳,罗丽蓉,尚常花..微生物发酵生产四甲基吡嗪方法综述[J].广西师范大学学报（自然科学版）,2024,42(4):32-40,9.基金项目
广西重点研发计划项目(桂科AB21220057,2021AB27009) （桂科AB21220057,2021AB27009）
