内酯类香料的微生物法转化制备及其调控研究进展  

Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review

作　　者：田怀香 杨睿 荣绍丰 于海燕 陈臣 TIAN Huaixiang;YANG Rui;RONG Shaofeng;YU Haiyan;CHEN Chen(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香料香精化妆品学部,上海201418

出　　处：《食品工业科技》2022年第13期9-16,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32072346)。

摘　　要：内酯类香料因具有典型奶香和花果香气,被广泛地应用于糖果、饮料、乳制品、烘焙等食品中。得益于近些年来消费者对于产品天然特性的喜爱,内酯类香料的微生物法转化制备备受关注。本文综述了γ-和δ-两类内酯的微生物法转化机理包括脂肪酸进入线粒体方式、β-氧化、环化过程和降解代谢途径。对目前已有的生物转化法调控方式如基于基因组学的基因调控、溶氧氧合、底物分批培养、细胞固定化、菌种诱变等进行了总结,展望了内酯类香料的调控研究方向,为更经济高效的生物法转化内酯类香料提供借鉴。Lactones are widely used in confectionery, beverages, dairy products, baking and other foods due to their typical creamy, floral and fruity aromas. In recent years, because consumers prefer the natural properties of products, the preparation and biological regulation of lactones by microbial transformation has attracted much attention. The microbial transformation mechanisms of γ-and δ-lactones are reviewed in this paper, including the way of fatty acids entering mitochondria, β-oxidation, cyclization and degradation metabolic pathways. The existing regulation methods of microbial transformation are also summarized, such as gene regulation based on genomics, dissolved oxygen, substrate batch culture,cell immobilization and strain mutagenesis. The research direction of regulation of lactones is prospected, which can provide reference for more economical and efficient microbial transformation of lactones.

关 键 词：癸内酯 生物转化法 溶氧氧合 内酯降解 

分 类 号：TS202[轻工技术与工程—食品科学]