微生物法生产香料化合物的研究  

Research on Microbial Production of Flavoring Compounds

作　　者：张媛媛[1] 李涛 ZHANG Yuan-yuan;LI Tao(College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266000, Chin)

机构地区：[1]青岛科技大学化工学院,山东青岛266000

出　　处：《中国调味品》2018年第6期180-182,共3页China Condiment

摘　　要：果味、花香已不仅仅来源于天然产物,人们在化妆品、肥皂、蜡烛和食品等人工产品中也发现了水果、花卉、精油等特有的香味。随着风味和香料化合物国际需求量的增加、天然提取难度的增大,科研工作者正在探索生产此类化合物的其他可行性方法;其中,利用微生物生产这些高附加值产品的方法得到了广泛关注。目前,人们已经能够利用代谢过程经修饰改造的微生物群生产诸如乙偶姻、甲基酮、醛和萜等多类香料化合物。文章对利用微生物宿主生产风味和香料化合物的方法进行了综述。Scents and flavors like those of fruits and flowers are not limited to just the natural products.Fruit,flower and essential oil scents also exist in cosmetics,soaps,candles and food among many common household products.Scientists are exploring the alternative methods of their production due to their increasing global demand and difficulty in extracting from the natural sources.One sustainable method has gained broad attention.It is to employ microorganisms for the production of these high value-added compounds.Nowadays,with the technology of metabolic engineering,microorganisms can be modified or transformed to produce flavoring compounds such as acetoin,methyl ketones,aldehydes and terpenoids.Approaches for the production of these flavoring compounds from microbial hosts are discussed in this paper.

关 键 词：香料化合物 微生物生产法 乙偶姻 醛 甲基酮 萜 

分 类 号：TS209[轻工技术与工程—食品科学]