Progress of Microbial Fermentation for Tetramethylpyrazine Production
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.
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