Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, BV 1540, F-21034 Dijon Cedex, France.
Appl Environ Microbiol. 1985 Oct;50(4):1048-51. doi: 10.1128/aem.50.4.1048-1051.1985.
The pyrazines responsible for the potatolike odor produced by some Serratia and Cedecea cultures were identified by gas-liquid chromatography (with flame ionization and thermoionic ionization detectors) and mass spectrometry. Alkylpyrazines were produced by the six strains studied irrespective of their odors. The major alkyl-methoxypyrazine produced by Cedecea davisae was 3-sec-butyl-2-methoxypyrazine, and that produced by odoriferous Serratia strains (S. rubidaea, S. odorifera, and S. ficaria) was 3-isopropyl-2-methoxy-5-methyl-pyrazine. Other pyrazines produced by some strains were 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 3-sec-butyl-2-methoxy-5-methylpyrazine, and 3-isobutyl-2-methoxy-6-methylpyrazine. Some of these pyrazines had not previously been found as natural products or to be produced by bacteria.
通过气-液色谱（火焰离子化和热离子化检测器）和质谱分析，鉴定出某些沙雷氏菌和西地西菌培养物产生的具有土豆气味的吡嗪。在所研究的 6 个菌株中，无论其气味如何，都会产生烷基吡嗪。西地西菌（Cedecea davisae）产生的主要的烷氧基甲基吡嗪是 3-仲丁基-2-甲氧基吡嗪，而有气味的沙雷氏菌（Serratia rubidaea、S. odorifera 和 S. ficaria）产生的是 3-异丙基-2-甲氧基-5-甲基吡嗪。其他一些菌株产生的吡嗪有 3-异丙基-2-甲氧基吡嗪、3-异丁基-2-甲氧基吡嗪、3-仲丁基-2-甲氧基-5-甲基吡嗪和 3-异丁基-2-甲氧基-6-甲基吡嗪。其中一些吡嗪以前不是作为天然产物或由细菌产生的。
