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食品与发酵工业  2021, Vol. 47 Issue (16): 271-277    DOI: 10.13995/j.cnki.11-1802/ts.027827
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
微生物法从头合成2-苯乙醇的研究进展
朱灵桓1,2,3, 徐沙1,2, 李由然1,2, 张梁1,2, 石贵阳1,2*
1(江南大学 生物工程学院,江苏 无锡,214122)
2(粮食发酵工艺与技术国家工程实验室,江苏 无锡,214122)
3(河北科技大学 食品与生物学院,河北 石家庄,050018)
Recent advances on de novo biosynthesis of 2-phenylethanol
ZHU Linghuan1,2,3, XU Sha1,2, LI Youran1,2, ZHANG Liang1,2, SHI Guiyang1,2*
1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
2(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
3(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)
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摘要 2-苯乙醇具有令人愉悦的玫瑰花香气和良好的理化性质,是一种被广泛应用于食品、医药与日用化工行业的芳香醇。由于市场前景良好,高品质2-苯乙醇产品的需求量逐年上升,绿色高效的微生物发酵制备策略成为近年来的研究热点。该文对微生物中2-苯乙醇的从头合成途径进行了综述,分析了相关的调控机理,并对多种代谢策略进行了评价和展望。
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朱灵桓
徐沙
李由然
张梁
石贵阳
关键词:  2-苯乙醇  从头合成  莽草酸途径  代谢工程    
Abstract: 2-Phenylethanol is widely used in cosmetics, food and medicine industries owing to its favorable flavors and superior properties. However, the output of pollution-free and high-quality aromatic alcohols remains limited, which make the biosynthesis of 2-phenylethanol gradually become a research hotspot. In this study, the de novo synthetic pathway of 2-phenylethanol is reviewed, relative regulatory mechanism is analyzed, and various metabolic strategies are evaluated and prospected.
Key words:  2-phenylethanol    de novo synthesis    shikimate pathway    metabolic engineering
收稿日期:  2021-04-26      修回日期:  2021-04-30                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 国家自然科学基金项目(31571817)
作者简介:  博士,讲师(石贵阳教授为通讯作者,E-mail:gyshi@jiangnan.edu.cn)
引用本文:    
朱灵桓,徐沙,李由然,等. 微生物法从头合成2-苯乙醇的研究进展[J]. 食品与发酵工业, 2021, 47(16): 271-277.
ZHU Linghuan,XU Sha,LI Youran,et al. Recent advances on de novo biosynthesis of 2-phenylethanol[J]. Food and Fermentation Industries, 2021, 47(16): 271-277.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027827  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/271
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