酵母菌发酵生产赤藓糖醇的研究进展

Research Progress on Erythritol Production by Yeast Fermentation

赤藓糖醇是一种新型甜味剂,具有低热量、高稳定性、食用安全性高等优点,可广泛应用于食品及日用品方面。目前赤藓糖醇最佳的工业化生产方式是微生物发酵法,其中主要使用的菌种是酵母菌,此类菌种的安全性高,生产赤藓糖醇的能力强。从菌种选育、赤藓糖醇的合成途径、基因工程和发酵工艺等方面综述酵母菌发酵生产赤藓糖醇的现状,旨在为增强酵母菌生产赤藓糖醇的能力提供参考。

Erythritol is a new type of sweetener,which has the advantages of low calorie,high stability,high-level food safety,etc..It can be widely used in food and daily necessities.At present,the optimum industrialized method of erythritol production is the microbial fermentation,in which the main strain is yeast and such strain has high-level safety and strong production capacity of erythritol.The paper reviews the research status of yeast fermentation for erythritol production from four aspects:breeding,synthesis pathway of erythritol,gene engineering and fermentation technology,which aims at providing reference for enhancing the ability of yeast producing erythritol.