A simple delicate and rapid method of detecting the formation of acetylmethylcarbinol by bacteria fermenting carbohydrate

O’Meara, R. A. Q.

doi:10.1002/path.1700340402

Cited by 72 publications

(15 citation statements)

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“…Pure cultures were incubated in basal medium at 30°C for 48 h with shaking (150 r/min), and the fermentation broth was then assayed for HB-forming ability by the VogesProskauer (V-P) test [20] with some modiWcations. In brief, 100 l creatine (3% in water, w/v) and 1 ml NaOH (40%, w/v) were added sequentially to 1 ml of the appropriately diluted fermentation broth; the samples were vortexed after each addition and then incubated at 30°C for 15 min, following which they were vortexed again before the maximum absorbance was measured at a wavelength of 560 nm (A 560 ) in a spectrophotometer.…”

Section: Screening Of Hb-and Ttmp-producing Strainsmentioning

confidence: 99%

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

Zhu

Fan

2009

J Ind Microbiol Biotechnol

113

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A spore-forming Bacillus sp. was isolated from a high-temperature Daqu, a starter culture of Chinese Maotai-flavor liquor, using an endogenous precursor screening strategy. The Bacillus sp. was capable of producing a high level of 2,3,5,6-tetramethylpyrazine (TTMP) via a precursor of 3-hydroxy-2-butanone (HB). The strain was characterized as Bacillus subtilis based on morphological, physiological, and biochemical properties as well as on partial 16S rRNA gene sequences. Different carbon and nitrogen sources as well as fermentation conditions were investigated. Optimization tests showed that oxygen supply and fermentation temperature were the most important parameters determining the production process. The production of >4.08 g/l TTMP was achieved together with a high level of endogenous precursor HB accumulation (>20 g/l) in both flask and fermentor cultures when the optimized medium and cultivation conditions were applied. Our data demonstrates the effectiveness of the endogenous precursor strategy for screening microorganisms that produce flavor compounds with structure-related precursors. The high yield of TTMP and the inexpensiveness of the agro-industrial product used as the substrate (soybean meal) indicate the potential of this process for industrial application.

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Section: Screening Of Hb-and Ttmp-producing Strainsmentioning

confidence: 99%

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

Zhu

Fan

2009

J Ind Microbiol Biotechnol

113

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“…Evidence presented by Nvm-BERG et al (1918, 1920 supports acetaldehyde as an intermediate. Others have reported the formation of acetylmethylcarbinol from pyruvic acid (DIRSCHERL, 1930), acetic acid (REYNOLDS and WERKMAN, 1936) and citric acid (HAMMER et al 1935).…”

Section: Introductionmentioning

confidence: 76%

“…For a concise review of the early literature on the mechanism of the formation of acetylmethylcarbinol consult STAHLY and WERKMAN (1942). SILVERlVIAN and WERKMAN (1941) were unable to show an increased yield of acetylmethylcarbinol, when acetaldehyde was added to a fermentation of pyruvic acid by their cell-free preparation of Aerobacter.…”

Section: Introductionmentioning

confidence: 98%

Fixation of heavy carbon acetaldehyde by active juices

Gross¹,

Werkman²

1947

Antonie van Leeuwenhoek

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“…The fermentation broth was used for ACT measurement by the V-P colorimetric assay (Meara 1931) with modification. Briefly, 0.1 mL creatine (3 % in water, w/v) and 1 mL NaOH (40 %, w/v) were added sequentially to 1 mL of the 1:10 diluted fermentation broth with vortex, and the mixture was incubated at 30°C for 15 min.…”

Section: Screening Of Act-producing Strainsmentioning

confidence: 99%

Isolation, identification and fermentation conditions of highly acetoin-producing acetic acid bacterium from Liangzhou fumigated vinegar in China

Zhao

Yun

2015

Ann Microbiol

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Liangzhou fumigated vinegar is famous in China for its distinct flavor. How to enhance flavor in traditional fermented foods, such as vinegar, has attracted a large interest in recent years. Acetoin (ACT) is a precursor of tetramethylpyrazine (TTMP), a popular food flavor found in different traditional fermented foods. We obtained 200 acid-producing isolates from the solid fermentative substrate of Liangzhou fumigated vinegar by the method of forming transparent zones on GYC agar, and 28 bacteria producing ACT by Voges-Proskauer colorimetric assay and gas chromatography analysis, including 15 strains of Acetobacter, eight strains of Lactobacillus and five strains of Staphylococcus. Based on ACT level, the isolate C92 with the highest yield was selected for further analysis. It was identified as Acetobacter pasteurianus by physiological and biochemical characteristics, as well as 16S rRNA gene sequence similarities. We examined the ACT level of strain C92 under different conditions, and found that a temperature of 31.31°C, pH of 6.67, shaking speed of 209 rpm, and inoculation volume of 8.27 % were the best conditions for strain C92 to produce a yield of 19.04 g/L at 40 h postculture. In a time-ACT curve, ACT reached the maximum value at 40 h and then decreased afterward, suggesting that ACT produced by C92 is a growth-associated primary metabolite from sugar. Therefore, the C92 isolate is regarded as a strain with promising ACT-production ability in vinegar. More studies are needed before C92 is applied in the industrial production of vinegar.

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A simple delicate and rapid method of detecting the formation of acetylmethylcarbinol by bacteria fermenting carbohydrate

Cited by 72 publications

References 0 publications

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

Fixation of heavy carbon acetaldehyde by active juices

Isolation, identification and fermentation conditions of highly acetoin-producing acetic acid bacterium from Liangzhou fumigated vinegar in China

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