利用发酵法生产四甲基吡嗪研究进展

Research Progress on Production of Tetramethylpyrazine by Fermentation

2,3,5,6-四甲基吡嗪(2,3,5,6-Tetramethylpyrazine,TTMP)是一种重要的食品香料添加剂,同时具有治疗心脑血管疾病、呼吸系统疾病和肾小球疾病等的药用价值。回顾了微生物发酵法生产TTMP的研究进展,并分析了TTMP的产生机制,总结了提高生产TTMP的有效途径,包括筛选内源性高产菌株、发酵过程优化、外源添加铵盐和分阶段的发酵控制等策略。提出合成TTMP的过程是一个生化反应过程,是生物酶催化代谢产生乙偶姻和乙偶姻与铵离子自发生成TTMP两个阶段综合作用的结果,利用分阶段温度控制的发酵策略可有效提高TTMP产量。对产物的提取和纯化进行了介绍,并根据目前的进展、面对的挑战和发展趋势对发酵法生产TTMP研究前景进行了展望。

2,3,5,6-tetramethylpyrazine（TTMP）as an important food flavor additive, it has additional medicinal values, such as in cardiovascular and cerebrovascular health, respiratory system diseases and glomerular disease. In this paper, we reviewed the research progress on fermentation production of TTMP, analyzed the synthesis mechanism of TTMP, and summarized the effective strategies to increase the yield of TTMP, including the screening of endogenous high-yield strains, the optimization of fermentation process, the feeding of ammonium salt, and multi-step fermentation control. We concluded that the production of TTMP can be divided into two stages, i. e. the enzymatic synthesis of precursor acetoin and then the spontaneous condensation of TTMP from acetoin and ammonium. Further, the fermentation strategy with multiplestep temperature control effectively increased the production yield. The extraction and purification of the product were introduced as well. The future prospects of fermentation production of TTMP are discussed in light of the current progress, challenges, and trends in this field.