摘要
相较于合成着色剂,食品天然着色剂更加健康和安全。随着社会的发展和进步,天然食品着色剂市场需求与日俱增,天然材料提取法已无法满足日益增长的市场需求。微生物发酵生产食品天然着色剂不受时空限制,绿色安全,是实现食品天然着色剂可持续发展的重要途径。近年来,研究者通过多种代谢工程策略,逐步提高了食品天然着色剂的发酵水平。该文聚焦微生物合成食品天然着色剂的最新研究进展,系统梳理和总结了代谢工程改造微生物合成食品天然着色剂的研究现状和改造策略。综合分析发现,微生物生产食品天然着色剂市场前景广阔,发展潜力巨大。然而,发酵和分离纯化成本高仍是制约其产业化的主要瓶颈。未来,综合应用合成生物学、自动化技术和现代分离技术,进一步提高合成效率,构建自动化发酵平台,优化发酵工艺,开发廉价高效的分离纯化工艺,将是突破这一瓶颈的关键。
In contrast to synthetic colorants,natural food colorants offer greater safety and health benefits.As the development and progress of society,the market demand for natural food colorants is increasing day by day.However,natural food colorants from natural materials with traditional extraction methods can no longer meet the growing market demand.Microbial fermentation to produce natural food colorants cannot constrained by time and space,and is a green and safe process,making it a promising approach for the sustainable development of natural food colorants.In recent years,researchers have employed various metabolic engineering strategies to gradually enhance the fermentation efficiency for producing natural food colorants.This review focuses on the latest research advancements in microbial synthesis of natural food colorants,systematically reviewing and summarizing the current status and strategies for metabolic engineering of microorganisms to biosynthesize these colorants.A comprehensive analysis reveals that microbial production of natural food colorants holds significant market potential and development opportunities.However,high costs of the fermentation and separation-purification remain major bottlenecks that hinder the industrialization of microbial synthesis of natural food colorants.In the future,integrating synthetic biology,automation technologies and modern separation techniques to further improve synthesis efficiency,establishing automated fermentation platforms,optimizing fermentation processes,and developing cost-effective and efficient separation-purification process will be the key to overcoming these challenges.
作者
张祖姣
沈玉平
ZHANG Zujiao;SHEN Yuping(College of Chemistry and Bioengineering,Hunan University of Science and Engineering,Yongzhou 425199,China;Hunan Provincial Engineering Research Center for Ginkgo biloba,Yongzhou 425199,China;Hunan Engineering Research Center for Research and Development of Plant Resources in Nanling Area,Yongzhou 425199,China)
出处
《食品与发酵工业》
北大核心
2026年第3期416-427,I0020-I0023,共16页
Food and Fermentation Industries
基金
湖南省自然科学基金项目(2024JJ7185)
湖南省教育厅科学研究项目(22B0804,23A0585)。
关键词
食品天然着色剂
代谢工程
生物合成途径
微生物
food natural colorants
metabolic engineering
biosynthesis pathway
microorganism
