@article{FENG2022, 
author = {Guoyang FENG and Bo YANG and Junde XING and Xiaojun FAN},
title = {Research progress on detection, source and microbial synthesis pathway of tetramethylpyrazine in fermented foods},
year = {2022},
journal = {China Brewing},
volume = {41},
number = {4},
pages = {1-6},
keywords = {tetramethylpyrazine, detection method, biological fermentation, synthesis mechanism},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2022.04.001},
doi = {10.11882/j.issn.0254-5071.2022.04.001},
abstract = {Tetramethylpyrazine (TTMP) is an effective ingredient of Chuanqiong, a pyrazine alkaloid, which can inhibit platelet aggregation and thrombosis, dilate small arteries, and improve microcirculation and cerebral blood flow. TTMP in fermented food is mainly produced by Maillard reaction and microbial metabolism, and TTMP is one of the healthy functional components of fermented food. This review focused on the detection methods, high-yield TTMP strains and their biosynthesis pathways in fermented foods, and the strategies for increasing TTMP production in fermented foods were put forward, which provided an important theoretical basis for further research on TTMP biosynthesis pathway and TTMP high-yield strain application technology.}
}