食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 371 - 379

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042633

综述与专题评论

微生物发酵法制备赤藓糖醇的研究进展

  • 黎奇伟 ,
  • 刘晓兰 ,
  • 郑喜群 ,
  • 魏旭瑶 ,
  • 姜彩霞
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  • 1(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
    2(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
    3(黑龙江省玉米深加工理论与技术重点实验室,黑龙江 齐齐哈尔,161006)
    4(黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江 大庆,163319)
    5(粮食副产物加工与利用教育部工程研究中心,黑龙江 大庆,163319)
第一作者:硕士研究生(郑喜群教授和刘晓兰教授为共同通信作者,E-mail:zhengxiqun@126.com;liuxiaolan001@126.com)

收稿日期: 2025-03-06

  修回日期: 2025-05-21

  网络出版日期: 2025-12-25

基金资助

黑龙江省重点研发计划项目(2022ZX02B15-2)

收起

Research progress on preparation of erythritol by microbial fermentation

  • LI Qiwei ,
  • LIU Xiaolan ,
  • ZHENG Xiqun ,
  • WEI Xuyao ,
  • JIANG Caixia
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  • 1(College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China)
    3(Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006,China)
    4(National Coarse Cereals Engineering Reseatch Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    5(Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, China)

Received date: 2025-03-06

  Revised date: 2025-05-21

  Online published: 2025-12-25

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摘要

赤藓糖醇是一种天然甜味剂,具有低热量、高安全性和良好稳定性等特点,广泛应用于食品、医药和化工等领域。尤其对于糖尿病患者和肥胖人群,赤藓糖醇因其不参与代谢和不影响血糖水平的特性,成为一种理想的糖替代品。目前,赤藓糖醇的工业化生产主要依赖于解脂耶氏酵母(Yarrowia lipolytica)对葡萄糖的发酵。然而,以葡萄糖为底物的发酵过程不仅成本较高,还会产生大量副产物,限制了其经济效益和环境友好型。因此,优化赤藓糖醇的生产工艺、降低生产成本成为当前研究的重点。该文系统综述了发酵菌种改良、底物替代等生产赤藓糖醇的关键技术研究进展,重点分析了菌种代谢途径、培养基组成和发酵工艺的优化策略,旨在为提高赤藓糖醇的生产效率和降低生产成本提供理论依据和技术支持。

关键词： 赤藓糖醇; 解脂耶氏酵母; 发酵菌种; 发酵工艺; 代谢途径

本文引用格式

黎奇伟 , 刘晓兰 , 郑喜群 , 魏旭瑶 , 姜彩霞 . 微生物发酵法制备赤藓糖醇的研究进展[J]. 食品与发酵工业, 2025 , 51(23) : 371 -379 . DOI: 10.13995/j.cnki.11-1802/ts.042633

Abstract

Erythritol, a natural sweetener known for its low caloric content, high safety, and excellent stability, is widely utilized in the food, pharmaceutical, and chemical industries.Its non-metabolic nature and negligible effect on blood glucose levels make it an ideal sugar substitute for individuals with diabetes and obesity.Currently, the industrial production of erythritol relies primarily on glucose fermentation by Yarrowia lipolytica.However, this method faces two major challenges:high substrate costs and substantial by-product formation, which limit both economic feasibility and environmental sustainability.Consequently, optimizing erythritol production processes and reducing manufacturing costs have become key research priorities.This review systematically summarizes recent advancements in essential technologies for erythritol production, including microbial strain improvement and substrate substitution, with a particular focus on optimization strategies for metabolic pathways, culture medium composition, and fermentation processes.The study aims to provide theoretical insights and technical guidance to enhance erythritol production efficiency and reduce costs.

Key words： erythritol; Yarrowia lipolystica; fermentation strain; fermentation process; metabolic pathway

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