6-α-glucosyltransferase has catalytic activities of exo-hydrolysis towards α-1,4-glucan and transglycosylation, and can produce the α-glucan which links α-1,6 glycosidic bonds on the nonreducing end through transglycosylation activity.Therefore, it can be used to produce cyclic alternating sugars and their branched derivatives, as well as cycloisomaltooligosaccharide, which can be used as new functional sugar.To expand the application of 6-α-glucosyltransferase in the food industry, the 6-α-glucosyltransferase from Bacillus globisporus N75 was expressed heterologously in the food safety strain Bacillus subtilis, and the expression level of recombinant protein increased by selecting the host strain and optimizing fermentation condition.These results indicated that the host WHS9 was more beneficial for the recombinant expression of 6-α-glucosyltransferase and the total soluble enzyme activity could achieve 2.11 U/mL at 20 ℃, including intracellular and extracellular.After adding 20 mmol/L trehalose, the total enzyme activity could reach 2.21 U/mL at 25 ℃ for 48 h.Then the fermentation period was optimized, and it was found that the highest enzyme activity could reach 3.14 U/mL at 36 h, which was 196 times higher than in WHS9 before optimization.This study firstly achieves recombinant expression of 6-α-glucosyltransferase in B.subtilis.

The production of 1,6-hexanediamine as the synthetic monomer of nylon 66 is mainly monopolized by foreign countries, and the traditional chemical synthesis of hexanediamine contains highly toxic cyanide, high technical barriers, long production process, how to use the biological method to make innovative breakthroughs in the context of carbon neutrality has become a challenge.However, up to now, no natural hexanediamine synthesis pathway has been reported.In this study, 6-aminohexanoic acid, a widely available substrate, was used to construct a synthetic pathway for hexanediamine through component-adapted assembly, and fermentation enhancement was combined to increase the yield of hexanediamine in engineered strains.Finally, excellent carboxylic acid reductase MAB CAR L342E, single transaminase HATA, and double transaminase combination PatA/VFTA were obtained through screening, and the initial hexanediamine yields of the engineered strains after combination could reach 3.01 mg/L (DAH4) and 8.50 mg/L (DAH37), respectively.On this basis, the fermentation conditions were optimized, and the yields of 1,6-hexanediamine reached 64.33 mg/L and 153.93 mg/L, which were 20.37 times and 17.11 times higher than those before optimization, respectively.This study has successfully constructed a pathway for the synthesis of hexanediamine by biological method, which provides technical support for the breakthrough of domestic chemical products.

Since 15%-20% sucrose is usually added in a small baked bun, it is necessary to reduce the sucrose content and develop a non-sucrose small baked bun.Maltol, fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides were used to replace sucrose to prepare sucrose-substituted small baked bun, and their effects on the quality of small baked bun were investigated, the reasons for the differences were discussed from the aspects of embryogenic properties and micro-state of starch and protein in small baked bun.Results showed that the effect of sucrose substitute on the color and taste of small baked buns was related to its properties and the influencing factors on taste are relatively complex.The hardness and specific volume of the small baked bun were 1 138.82 g and 1.81 mL/g, the hardness of fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides group increased to 1 998.31, 1 956.79, and 1 426.21 g, respectively, and the specific volume decreased to 1.48, 1.49, and 1.29 mL/g.Further analysis showed that different sucrose substitutes had different abilities of hydrogen bond formation, which led to different distributions of water in embryogenesis, and then affected the rheological properties and formation difficulty of embryogenesis.The hardness of a small baked bun was positively correlated with the final viscosity of starch gelatinization and negatively correlated with the short-range ordering of starch, fructooligosaccharides, and isomaltooligosaccharides increased the final viscosity by 11.3% and 8.1%, respectively, and decreased the short-term order of starch by 17.3% and 12.1%.The specific volume of a small baked bun was negatively correlated with the gelatinization viscosity of starch and positively correlated with the thermodynamic termination temperature and the content of protein β-folding.The galactooligosaccharide group had higher gelatinization viscosity, lower termination temperature (72.90 ℃), and lower content of protein β-fold (38.36%), which resulted in slower gas expansion and earlier thermal solidification, the stability of the protein network was decreased and its specific volume was 1.29 mL/g.

Deep eutectic solvent (DES), emerging as a novel generation of green solvents, due to their simple preparation process, minimal toxicity, biodegradability, and other advantageous characteristics, can overcome the limitations of traditional organic solvents.Consequently, DES serve as excellent alternatives to conventional organic reagents.This paper presents a comprehensive review of the most recent research findings in the field of DES, including the composition categorization, preparation techniques, performance parameters, and its advancements in natural product extraction, food testing and analysis, as well as catalytic reaction media.This review summarizes the concerned issues currently associated with DES, while also prognosticating potential future applications.This work offers a valuable reference for further exploration of the biochemical characteristics of green solvent systems and their practical applications.

Cherry tomato, a kind of climacteric fruit, is easily affected by ethylene after harvest to accelerate its respiration, thereby promoting ripening and seriously shortening its shelf life.Therefore, developing novel packaging materials and technology for removing ethylene from the postharvest environment of cherry tomatoes shows important practical significance in reducing the economic losses caused by ethylene-induced ripening of postharvest fruits.This study used a calcination method to prepare a kind of photocatalyst of Fe-doped titanium dioxide nanoparticle (Fe-TiO₂) which might show photocatalytic activities under visible light irradiation.Compared with pure TiO₂ nanoparticles, the band gap width of Fe-TiO₂ decreased, the recombination rate of photogenerated electron-hole pairs decreased, and the ethylene degradation rate significantly increased under LED light irradiation.This study applied this technology of photocatalysis in the postharvest preservation of cherry tomatoes by detecting the variation of key indicators of fruit surface color to determine the postharvest ripening process and explored the effect of Fe-TiO₂ loaded by polyvinyl alcohol (Fe-TiO₂/PVA) and coated on fruit surface on cherry tomato postharvest ripening under LED light irradiation.The results showed that compared with the control group, the Fe-TiO₂/PVA coating treatment could effectively control the changes in fruit color from green to red, delaying about 4 days, and delaying the postharvest ripening process of the fruit.This study preliminarily demonstrated the application prospect of photocatalytic.

Inhibiting the activity of acetylcholinesterase (AChE) is beneficial to the elevation of acetylcholine levels thereby alleviating cognitive impairment and memory decline in the elderly.In this study, the active ingredients in soymilk and fermented soymilk were extracted by ethanol solvent, and the AChE inhibitory activity of the two extracts was measured.Then, ultra-performance liquid chromatography quadrupole time of flight mass spectrometry was used to identify the extracts in the chemical components.The differential components with significant content changes before and after fermentation were screened by SIMCA software.After that, molecular docking technology was used to screen the active ingredients among the differential components, and their binding ability and interaction forces with AChE were explored.Results showed that lactic acid bacteria fermentation can significantly (P<0.05) improve the AChE inhibitory activity of soymilk, and its IC₅₀ value decreased from 3.24 mg/mL to 2.55 mg/mL.A total of 84 components were identified from soymilk and fermented soymilk extracts, of which 19 components had significant content changes before and after fermentation.The molecular docking results showed that 13 components were able to tightly bind with AChE.These active ingredients mainly interact with amino acid residues in AChE active sites through hydrogen bonding and hydrophobic interactions, thereby inhibiting AChE activity.

Triacetic acid lactone (TAL) is a promising platform polyketide with broad applications, especially it can be used as a precursor for the synthesis of various organic compounds.This study characterized the repeating sequences on the yeast genome to integrate the TAL biosynthesis pathway into these sites for enhanced gene expression and TAL production by Saccharomyces cerevisiae.Firstly, this study used the green fluorescent protein as the reporter to characterize multi-copy integration by the Delta1 site.It showed that truncating the promoter of a selection marker gene (for geneticin or hygromycin B) or increasing the antibiotic concentration, were effective in improving the integration efficiency and copy numbers.The highest copy number of multi-copy integration was obtained when truncating the antibiotic gene promoter to 15 bp, and using an antibiotic at 160 μg/mL.The optimization system was subsequently used to characterize the second multi-copy integration site, Delta2, with similar results.Then, the optimized multi-copy integration system was applied to introduce the TAL biosynthesis pathway into S.cerevisiae.The highest pathway copies using Delta1 and Delta2 sequences were 10 and 7, respectively, with Delta1 slightly better than Delta2.After 48 h fermentation in YTD medium, TAL titers of the Delta1-integration strain and the Delta2-integration strain were 1.50 mmol/L and 1.17 mmol/L, respectively, 460% and 337% higher than the single-copy integration strain.This study demonstrates that the multi-copy integration system is an efficient approach to introducing heterologous pathways into S.cerevisiae to improve biocatalytic efficiency.

Curcumin is a natural polyphenolic substance extracted from ginger plant.Adding curcumin into foods can make them have unique color, produce special flavor, and provide people with certain health care functions.Moreover, curcumin has significant medicinal value, such as improving human immunity and accelerating body metabolism.Specifically, curcumin has many physiological functions, for example, it can act as an anti-inflammation agent, antibacterial agent, antioxidant, lipid-lowering agent, and gallbladder enhancer.Curcumin has been widely used in the fields of food, pharmacy, and animal production, but its poor water solubility and stability limited its application.In this paper, the physicochemical properties, extraction, functional properties, application, and solubilization technology of curcumin were reviewed, providing a reference for further research on curcumin.

‘Cuixiang’ kiwifruit are usually hard when purchased and need to be stored to soften before they can be eaten.However, kiwifruit are respiratory leaps that are prone to concentrated ripening, and the uncontrollable evolution of kiwifruit fruit quality during home storage can lead to a poor consumer experience and a reduced desire to buy.In this paper, the evolution of fruit quality of ‘Cuixiang’ kiwifruit under home storage conditions was systematically analyzed based on the dimensions of physicochemical characteristics, organoleptic quality, and aroma characteristics.In terms of physicochemical characteristics, titratable acid content and hardness of kiwifruit decreased significantly during home storage, while the content of total soluble solids, sugar-acid ratio, and weight loss tended to increase significantly.Based on the correlation of the above indexes, hardness was chosen to establish a zero-level kinetic shelf-life prediction model, and the model had good accuracy and reliability.Meanwhile, the artificial sensory evaluation showed that, except for the appearance score, which continued to decrease during the storage period, the scores of other sensory indexes, such as color, aroma, taste, texture, etc., increased significantly and peaked on the 11th day.Therefore, the total artificial sensory scores of ‘Cuixiang’ kiwifruit were the highest on the 11th day of home storage, which was the most suitable for consumption at this time.Gas chromatography-mass spectrometry was used to evaluate the aroma profile of kiwifruit, and a total of 513 volatile organic compounds were detected, with ester concentrations accounting for the highest percentage of kiwifruit samples at different stages of home storage, and terpenes showing the highest percentage of species.On the 1st day and the 7th day, the volatiles were more abundant and the aroma was more complex, with the highest content of aldehydes and a prominent herbaceous note.On the 11th day, the proportion of esters in the total volatiles was significantly higher than that on the 1st day and the 7th day, and the fruity and sweet flavors were more intense.

Enzymes of Daqu are one of the key factors affecting the quality of Daqu and Baijiu.Understanding the enzymes is of great significance for optimizing the Daqu-making technology and revealing the mechanism of Baijiu fermentation.In this study, advanced technologies for investigating the enzymes of Daqu were introduced, and their advantages and disadvantages were discussed.Additionally, known functional enzymes in typical Daqu were summarized.High-throughput sequencing and metaproteomics could be used to analyze the composition and function of enzymes in Daqu from the perspective of genome, transcriptome, and proteome.Currently, the key functional enzymes involved in the pathways of saccharification and ethanol fermentation in low-temperature Daqu, medium-temperature Daqu, and high-temperature Daqu have been identified by using the above technologies.However, because the above technologies have difficulties in detecting enzymes with lower content in Daqu, the functional enzymes involved in the pathways of flavor compound metabolism in Daqu cannot be fully identified at present.There is an urgent need to upgrade relevant technologies to promote the research on the enzymes in Daqu.

The effects of Clavispora lusitaniae CP-1 (CP-1) on total polyphenols (TPs), total flavonoids (TFs), main flavonoids and antioxidant activities of ethanol extracts from Citri Reticulatae Pericarpium (CRP) were studied.The contents of the main flavonoids were determined by HPLC.The antioxidant activity was measured by DPPH assay, ABTS assay, FRAP assay and ORAC assay.The transformation conditions of CP-1 on hesperidin were optimized by orthogonal design.The results showed that the contents of TPs and TFs increased by 42.22% and 9.46%, respectively, after CP-1 transformation for 24 h.With the extension of transformation time, hesperitin content increased 7.52 times.The contents of naringenin and hesperitin-7-O-glucoside reached the maximum value at 8 h, and then gradually decreased.The contents of narirutin, hesperidin, nobiletin and tangeretin were decreased by 85.10%, 88.86%, 72.13%, and 81.82%, respectively.α-L-rhamnosidase and β-D-glucosidase involved in transformation mainly exist in intracellular enzymes and cell fragments.CP-1 also enhanced the antioxidant activity of ethanol extract of CRP, increasing DPPH value, ABTS value and FRAP value by 20.66%, 9.73%, and 9.84% respectively, while decreasing ORAC value by 3.30%.The transformation condition of CP-1 on hesperidin was optimized.The optimal conditions were as follows:pH 6.5, yeast concentration 4.9×10⁹ CFU/mL and hesperidin concentration 2.5 mmol/L.The results of this study provide a theoretical basis for studying the mechanism of microbial transformation of citrus flavonoids, and have important significance for high-value utilization of citrus peel residues by-products.

In this study, the mycelia of Ganoderma sessile were used to prepare mycelium base composites (MBCs), C-MBCs (corn stalks), and H-MBCs (hemp stalks), respectively.To obtain more active mycelium seeds, the liquid cultivation conditions were optimized.The study included the effects of carbon sources, nitrogen sources, initial pH, temperature, G.sessile content, liquid volume, and rotating speed on the mycelial biomass of fermented products.Both C-MBCs and H-MBCs were measured for scanning electron microscope, compressive strength, and thermogravimetric characteristics.Results showed that the best mycelium cultivation medium was 25 g/L corn flour, 14 g/L soybean powder, 3 g/L KH₂PO₄, and 3 g/L 7H₂O·MgSO₄.The optimized fermentation conditions were fermentation temperature at 28 ℃, initial pH 5.5, G.sessile content with 5%, liquid volume 150 mL/500 mL flask, and rotating speed 180 r/min.Under the optimized conditions, the mycelial biomass in the cultural broth was 18.73 g/L, which increased by 34%, compared with those before optimization.The compressive strength and thermogravimetric characteristics of C-MBCs and H-MBCs were both better than expanded polystyrene.It’s concluded that this result will provide a reference for the application of MBCs instead of foam plastics in cushioning packaging.

The raw materials and degree of fermentation affect the growth and metabolism of fermented Pu-erh tea microbiota, which ultimately affects the quality of fermentation.This study used 16S rRNA and ITS amplicon sequencing to study the effect of the raw materials and degree of fermentation on the fermented Pu-erh tea's microbiota differences and quality.Results showed that the abundance and diversity of the prokaryotic microbiota of high-fermented Pu-erh tea were significantly higher, but the abundance of eukaryotic flora decreased significantly.Compared to light-fermented teas, the high degree of fermentation was more conducive to increasing the content of soluble polysaccharides, lignin, total flavonoids, proteins, and theabrownin in Pu-erh tea.The fermentation of tea stems significantly increased Pseudomonas (86.78%) abundance and decreased protein content.Adding honey significantly increased Aspergillus (87.47%) abundance and increased the content of theabrownin.Fermentation of yellow tea-leaf comprehensively increased the abundance of Aspergillus (31.90%), Thermomyces (41.91%), Rhizomucor (20.09%), Pseudomonas (40.46%), and Bacillus (21.44%), and increased the content of soluble polysaccharides.The predictions of PICRUSt2 function revealed that the degree of fermentation had a greater effect on the microbiota of fermented Pu-erh tea than the fermented raw material.Redundancy analysis revealed that free amino acids, lignin, cellulose, and theabrownin were significantly associated with eukaryotic microbiota, while proteins and soluble polysaccharides were significantly associated with prokaryotic microbiota.This study provides a theoretical basis for the strain improvement of the fermentation process of Pu-erh tea.

Squid belongs to the cephalopod class of mollusks, with short survival time, fast reproduction speed, comprehensive nutrition, high protein content, low-fat content, and low-calorie content.Squid skin accounts for 8%-13% of squid processing waste, and full utilization of squid skin can prevent resource waste.This article reviewed the nutritional components, peeling methods, extraction methods of collagen and gelatin from squid skin, as well as the preparation methods of squid skin collagen peptides with antioxidant activity, anti-hypertension, anti-skin aging, anti-tumor activity, and anti-freezing activity.The application of squid skin collagen products in industries such as food, medicine, cosmetics, and cosmeceuticals was also introduced.This article provided a systematic introduction to the research progress in the processing and utilization of squid skin, aiming to provide a theoretical basis for the deep processing of squid skin and promote the sustainable and healthy development of China’s aquatic product processing industry.In the future, the research should focus on optimizing the extraction process of squid skin collagen, improving the targeting of its target peptide screening, and conducting active clinical validation studies, to provide reference for the development and high-value utilization of squid skin.

Astaxanthin is widely used in industries such as cosmetics, feed additives, and healthcare due to its antioxidant, coloring, and health-promoting properties.The traditional production process of astaxanthin mainly includes natural extraction and chemical synthesis.However, they cannot meet the growing market demand and consumer demand for natural products.With the rapid development of synthetic biology, the synthesis of astaxanthin by microbial fermentation is a more efficient way.Many naturally occurring sources of astaxanthin, such as Xanthophyllomyces dendrorhous and genetically engineered yeasts such as Saccharomyces cerevisiae, Yarrowia lipolyticus, and Kluyveromyces marxianus, have been isolated and constructed.To improve the efficiency of astaxanthin production through industrial yeast fermentation, researchers used a variety of strategies such as mutagenesis, genetic modification, and fermentation regulation, and explored ways to synthesize astaxanthin using different cheap substrates.Therefore, this study systematically reviews the research progress of yeast astaxanthin synthesis, analyzes the main factors affecting astaxanthin synthesis from the metabolic pathway of yeast and the current status of astaxanthin synthesis using different raw materials, and proposes methods and strategies for yeast to produce astaxanthin.

Due to its exceptional nutritional value and novel taste profile, animal and plant dual-protein food has garnered considerable attention in the research community.In this study, hydroxypropyl distarch phosphate (HDP), hydrocolloid (konjac gum to carrageenan mass ratio of 1∶1), and glutamine transaminase (TG), as single and combined additives, were added into the dual-protein mincemeat.The effect of these additives was evaluated through the assessment of binding properties, texture properties, rheological properties, changes in secondary protein structure, microenvironment alterations of specific amino acid groups, analysis of intermolecular forces, and microstructural observations.A control group without additives was employed for purposes of comparison.The findings revealed that the inclusion of HDP and hydrocolloid could enrich the rough and porous network structure of the dual-protein mincemeat gel, and TG could facilitate the formation of denser and more regular pore structures through cross-linking.The individual and combined addition of the three additives led to increased G′ and decreased tanδ values, enhancing the elasticity and texture properties of the gels.Moreover, these additives improved the water and oil retention capacities of the dual-protein gels to varying degrees, with the combined addition demonstrating the most significant effect (P<0.05).Infrared and Raman spectrum analysis indicated that each additive could promote the exposure of hydrophobic groups in the protein side chain to different extents, facilitating interactions between substances and the formation of a three-dimensional gel network and increased content of secondary ordered structure of protein, thereby improving the structural stability of the dual-protein system.Furthermore, the addition of all aforementioned substances generally reduced the content of ionic bonds while increasing the content of hydrogen bonds and disulfide bonds in the dual-protein gel system.It enhanced hydrophobic interaction, promoted cohesion between the two proteins, and enhanced product quality.In conclusion, the separate and combined addition of HDP, hydrocolloid, and TG could effectively enhance the structure and properties of the dual-protein mincemeat gel, with the combined addition form demonstrating the most significant improvement (P<0.05).These findings provide valuable theoretical reference for the development of animal and plant dual-protein meat products.

Research in the realm of type 2 diabetes mellitus (T2DM) has recently highlighted highland barley as a promising dietary intervention due to its low glycemic index and high fiber content.This study investigated the effects of highland barley juice and its lactic acid-fermented derivative on glucose and lipid metabolism, as well as their influence on gut microbiota in db/db mice.Over a four-week period, 25 db/db mice received these barley-based interventions, with subsequent assessments of body weight, glycemic biomarkers, and microbial diversity.The findings revealed distinct mechanisms by which highland barley juice and its lactic acid-fermented counterpart modulate blood glucose and lipid profiles.The fermented beverage, in particular, demonstrated significant glycemic control, alongside improvements in lipid metabolism indicated by reduced triglyceride and total cholesterol levels.Additionally, it was associated with an increase in beneficial gut microbial populations.In essence, this study elucidated the differential impact of highland barley juice and its fermented version on metabolic parameters in T2DM, suggesting a beneficial role in disease management.The results advocated for further exploration into the use of highland barley-based products as a dietary strategy for improving T2DM outcomes.This work not only contributes to the understanding of functional foods in glycemic regulation but also underscores the potential synergistic relationship between diet, metabolic health, and gut microbiota composition.

To enhance the stability of natural anthocyanins in the indicator membranes, grape-skin red (GSR) synthetic microcapsules were embedded with gelatin (GEL) and chitosan (CS) as wall materials and incorporated into potato starch (PS) and peanut shell cellulose (PSC) to prepare PS/PSC GEL/GSR/CS indicator films.The film properties were tested and analyzed, and the indicator films were applied in freshness monitoring of South American white shrimp.The results showed that when microencapsulation, peanut shell cellulose, and potato starch were used to prepare the composite film in the mass ratio of 2∶3∶50, the film was relative to the PS/PSC/GSR film, and the grapheme-red microencapsulation could increase the tensile strength of the indicator film from 11.95 MPa to 13.25 MPa, and the melting point was increased by 11 ℃, and the film could be stored at 4 ℃ (refrigerated), protected from light, and in 30% RH environment.It could be stored at 4 ℃ (refrigerated), protected from light and 30% RH for 15 days without obvious color difference and showed very high pH color response.The indicator film in the South American white shrimp freshness monitoring to verify the applicability of the color of the indicator film with the shrimp deterioration showed red-gray-yellow changes, the shrimp volatile saline nitrogen and other corruption index changes with the indicator film chromaticity value changes in the same trend, the color difference was visible, and would be extended for two days of color stability.Therefore, the freshness indicator film has high stability and has a promising application in the food field.

Using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), this study analyzed the microbial diversity and volatile flavor components of Xizang yak yogurt.On this basis, the correlation between microbial community structure and flavor substances, as well as related metabolic functions, was explored.The results showed that the dominant bacteria in Xizang yak yogurt were Lactobacillus, Streptococcus, Enterococcus, and Lactococcus, while the dominant fungi were Geotrichum, Kluyveromyces, and Pichia.In the analysis of volatile flavor components, a total of 37 volatile flavor compounds were detected in Xizang yak yogurt.The main flavor substances were ethyl hexanoate, ethyl L-lactate, ethyl octanoate, ethyl decanoate, isoamyl alcohol, 2,3-butanediol, phenylethyl alcohol, 2-methylhexanoic acid, and 2-nonanone.Correlation analysis indicated that Lactobacillus, Streptococcus, Geotrichum, and Pichia were the microorganisms most significantly associated with volatile flavor components. Lactobacillus and Streptococcus showed a positive correlation with most metabolic products.This study explored the correlation between volatile flavor substances in Xizang yak yogurt and microbial community structure, providing a theoretical basis for improving the quality and taste of Xizang yak yogurt。

The alluring aroma of jasmine is adored by people worldwide.Benzyl acetate, a key component of the scent of jasmine, is a valuable aromatic ester compound and extensively used as flavor and fragrance in food, cosmetics, and pharmaceutical industries.However, its current production heavily relies on chemical synthesis.In this study, a de novo synthesis pathway of benzyl acetate was established in Escherichia coli strains, and benzyl acetate was successfully synthesized by microbial fermentation.Firstly, to construct the synthesis pathway of benzyl acetate, nine functional enzymes were co-expressed in BL21 (DE3) using a modular strategy.The resulting strain BZ04 produced (85.55±10.85) mg/L benzyl acetate by two-phase in situ extractive fermentation.Subsequently, the production of benzyl acetate was enhanced through the optimal screening of key acyltransferase derived from various sources and optimization of various flask culture conditions including the screen of carbon sources, the addition of solubilizer, and the increase of oxygen supply.Under optimal fermentation conditions, the final strain of BZ05 produced (592.22±36.95) mg/L benzyl acetate from glycerol in shake flasks, which was seven times compared to original production of benzyl acetate.This study provides an eco-friendly and sustainable approach for benzyl acetate production.