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微生物发酵转化甘露醇的研究进展

  • 胡梦莹 ,
  • 张涛
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  • 1(江南大学,食品科学与技术国家重点实验室,江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
硕士研究生(张涛教授为通讯作者,E-mail:zhangtao@jiangnan.edu.cn)

收稿日期: 2020-03-08

  修回日期: 2020-04-25

  网络出版日期: 2020-10-23

基金资助

国家食品科学与工程一流学科建设项目(JUFSTR20180203)

Research progress on mannitol production by microbial fermentation

  • HU Mengying ,
  • ZHANG Tao
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  • 1(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2020-03-08

  Revised date: 2020-04-25

  Online published: 2020-10-23

摘要

甘露醇是一种多元醇,存在于许多植物和微生物中,因其具有众多独特的性质,广泛应用于食品、医药和化工等行业,具有较大的经济价值。目前甘露醇的生产方法主要有4种:植物提取法、化学合成法、酶转化法和微生物发酵法,其中工业生产主要选用的是化学合成法。该文通过对这4种方法进行介绍与利弊比较,发现微生物发酵法有许多优点,例如不易产生副产物山梨醇、条件温和能耗低、不需要高度纯化的底物、不受原料和季节的限制、适宜大规模生产等,具有很大的取代化学合成法应用于工业生产的潜力,因此提出一些切实可行的方法建议,给甘露醇的后期发展以参考。

本文引用格式

胡梦莹 , 张涛 . 微生物发酵转化甘露醇的研究进展[J]. 食品与发酵工业, 2020 , 46(18) : 245 -251 . DOI: 10.13995/j.cnki.11-1802/ts.023889

Abstract

Mannitol is a kind of sugar alcohol and naturally exists in fungi, bacteria, yeasts and many plants. Benefit from its desirable properties, mannitol is widely used in food industry, medicine and pharmaceutical products. It can be produced by plant extraction, chemical synthesis, enzyme transformation and microbial fermentation. At present, chemical synthesis is the main method for industrial production. However, compared with the other three methods, microbial fermentation is a better way for mannitol producing due to some advantages such as low co-product sorbitol production, mild reaction conditions, low energy consumption, not limited to high substrate purity, easy to be commercialized in large-scale, not limited to sources and seasons, etc. It has great potential to replace chemical synthesis in mannitol industrial production. This review summarized the most recent research advances on microbial fermentation, including the developments of fungi-, bacterial- and yeast-based transformations, and some practical development suggestions. This review might give some references for future development of mannitol.

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