Effect of Amino Acids as Nitrogen Sources on Microbiological Formation of Pyrazines

Abstract

Commercial Bacillus natto was cultured in the liquid media containing various aminoacids, and effect of amino acids on formation of pyrazines was examined. Of all added amino acids, L-threonine promoted formation of pyrazines in the highest yields. L-Serine, the same analogous compound to L-threonine, also yielded pyrazines to the next degree. The main product of the L-threonine-culture was 2, 5-dimethylpyrazine, and that of L-serineculture were tetramethyl and trimethylpyrazine.