微生物发酵法产赤藓糖醇的研究进展

Research progress in erythritol production by microbial fermentation

赤藓糖醇作为一种天然甜味剂和食品添加剂,被越来越多地用于食品、化工和制药行业,市场需求也在逐年增加。在糖替代品的研究中,赤藓糖醇是一个重要组成部分。与其他多元醇相比,赤藓糖醇虽然在性能方面优势明显,但其生产极具挑战,不能用化学合成的方式进行产业化生产。目前较成熟的生产方式为微生物发酵法,但也同时存在着发酵底物价格昂贵、副产物多、生产成本高等问题。如何高效的生产赤藓糖醇一直是众多学者的关注焦点,为此进行了多方面、多角度的研究。简要介绍赤藓糖醇的生产方法及发酵法生产赤藓糖醇的几种优化途径及其研究进展,以期为赤藓糖醇的高效生产的实现提供参考。

Erythritol is a new type of multivariate alcohol sweeteners,widely used in food,chemical and pharmaceutical industries.And the market demand is going to increase every year.It has recently become recognized as a healthy alternative to sugar.Furthermore,erythritol has many excellent characteristics,such as high stability,low heat,sweet coordination,no moisture absorption and decay resistance.At present,the optimum industrialized method of erythritol production is the microbial fermentation,but it also has some problems,such as high price of fermentation substrates,many by-products and high production cost.In order to efficiently produce erythritol,scholars have conducted a lot of research.The paper reviews the research status of fermentation for erythritol production from two aspects:production method and fermentation technology,which aims at providing reference for enhancing the efficiency of fermentation producing erythriol.