利用发酵法生产氨基葡萄糖的研究进展  

Review on Research Progresses in the Fermentation Methods to Produce Glucosamine

作　　者：王升[1] 李丕武[1] 刘佃磊[1] 李以明[1] 林晶晶[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院山东省微生物工程重点实验室,济南250353

出　　处：《生物技术通报》2014年第1期68-74,共7页Biotechnology Bulletin

基　　金：国家"863计划"项目(2012AA021504)

摘　　要：氨基葡萄糖(GlcN)是一种重要的氨基己糖。它由葡萄糖的一个羟基被氨基取代形成,能够有效作用于软骨组织治疗风湿性关节炎,并被视为天然无害的食品及保健品配料,市场应用前景广阔。目前,生产GlcN的方法主要有酸水解法、酶解法及微生物发酵法。由于酸水解法及酶解法生产GlcN会对环境造成不利影响及生产效率低等原因,微生物发酵法生产GlcN得到了越来越多研究者的关注。对微生物代谢产GlcN的合成途径、霉菌发酵产GlcN及工程菌发酵产GlcN等方面进行了概述,并对微生物发酵法生产GlcN的研究方向进行了展望。Glucosamine （ Gh＇N ） is an important hexosamine. It is formed by one hydroxyl group of glucose substituted by amino and has an effective role in the treatment of rheumatoid arthritis in the cartilage tissue. Besides, it is regarded as the natural harmless ingredients for food and health products. Currently, the methods for the production of Glen include acid hydrolysis, enzymatic hydrolysis and microbial fermentation. For acid hydrolysis and enzymatic hydrolysis to product GlcN can lead to some adverse effects, such as environmental pollution, microbial fermentation is getting more attention from researchers. This overview focused on the biosynthetic pathway of microbial metabolism, microbial production of GleN, and the direction of research for Glen fermentation.

关 键 词：氨基葡萄糖 合成途径 微生物发酵 

分 类 号：TQ929[轻工技术与工程—发酵工程]