摘要
甘露醇是一种多元醇或糖醇,其天然品广泛存在于植物、藻类、食用菌类和地衣类等生物体内。由于甘露醇具有特殊的物理和化学性质,因此在食品、医药和化工等行业有着广泛应用。目前甘露醇工业化生产主要采用海带提取法和化学合成法,但这两种方法都存在着不足之处。为了提高甘露醇的产率,同时避免联产物山梨醇的产生,人们一直试图通过微生物发酵的途径生产甘露醇。经过多年的试验研究,微生物发酵法生产甘露醇已经取得很大进展。对微生物发酵法生产甘露醇的研究,特别是采用乳酸菌发酵生产甘露醇的研究进展进行了综述。
Mannitol is a polyol or sugar alcohol and widely present in plants, algae, fungi and lichen. Mannitol is widely used in the food industry, the pharmaceutical industry and the chemical industry because of its special physical and chemical property. At present, the methods of mannitol production in industry are mainly extraction from brown algae and chemical synthesis. Each of the two methods of mannitol industrial production has its own limitations. In order to improve the mannitol yield and avoid the production of sorbitol during mannitol production, people always try to produce mannitol by microbial fermentation. After many years research, there is a great progress on microbial production of mannitol. In this article, the progress on the production of mannitol by microorganism, especially by lactic acid bacteria were reviewed.
出处
《农产品加工（下）》
2008年第1期36-39,50,共5页
Farm Products Processing
关键词
甘露醇
生物合成
乳酸菌
基因工程
mannitol
microbial production
lactic acid bacterium
genetic engineering
