Institute of Chemical, Environmental and Biological Engineering, TU Wien, Gumpendorfer Str. 1a, 1060, Wien, Austria.
Appl Microbiol Biotechnol. 2018 Jan;102(2):587-595. doi: 10.1007/s00253-017-8654-1. Epub 2017 Dec 1.
Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile way resulting in a switch to biotechnological production. In this area, research efforts have been made to improve concentration, productivity, and yield. This mini review will give an overview on the attempts to improve erythritol production as well as their development over time.
赤藓糖醇是一种天然存在的甜味剂，越来越受到重视，尤其是在食品行业。它被广泛用作低热量食品、糖果或烘焙产品的甜味剂。在专注于糖替代品的研究中，赤藓糖醇是一个关键问题，因为与其他多元醇相比，它的生产具有挑战性。它不能以商业上有价值的方式进行化学合成，因此需要转向生物技术生产。在这一领域，研究人员已经努力提高赤藓糖醇的浓度、生产力和产量。这篇迷你综述将概述提高赤藓糖醇生产的尝试及其随时间的发展。
