State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
Crit Rev Biotechnol. 2023 Mar;43(2):293-308. doi: 10.1080/07388551.2021.2010645. Epub 2021 Dec 29.
Phenyllactic acid (PLA) is capable of inhibiting the growth of many microorganisms, showing a broad-spectrum antimicrobial property, which allows it to hold vast applications in the: food, feed, pharmaceutical, and cosmetic industries, especially in the field of food safety. Recently, the production of PLA has garnered considerable attention due to the increasing awareness of food safety from the public. Accordingly, this review mainly updates the recent development for the production of PLA through microbial fermentation and whole-cell catalysis (expression single-, double-, and triple-enzyme) strategies. Firstly, the: physicochemical properties, existing sources, and measurement methods of PLA are systematically covered. Then, the inhibition spectrum of PLA is summarized, and synchronously, the antimicrobial and anti-biofilm mechanisms of PLA on commonly pathogenic microorganisms in foods are described in detail, thereby clarifying the reason for extending the shelf life of foods. Additionally, the factors affecting the production of PLA are summarized from the biosynthesis and catabolism pathway of PLA in microorganisms, as well as external environmental parameters insights. Finally, the downstream treatment process and applications of PLA are discussed and outlined. In the future, clinical data should be supplemented with the metabolic kinetics of PLA in humans and to evaluate animal toxicology, to enable regulatory use of PLA as a food additive. A food-grade host, such as and , should also be developed as a cell vector expressing enzymes for PLA production from a food safety perspective.
苯乳酸（PLA）能够抑制许多微生物的生长，表现出广谱抗菌特性，使其在食品、饲料、制药和化妆品等行业有广泛的应用，特别是在食品安全领域。最近，由于公众对食品安全意识的提高，PLA 的生产引起了相当大的关注。因此，本综述主要更新了通过微生物发酵和全细胞催化（表达单、双、三酶）策略生产 PLA 的最新进展。首先，系统地介绍了 PLA 的物理化学性质、现有来源和测量方法。然后，总结了 PLA 的抑制谱，并详细描述了 PLA 对食品中常见致病性微生物的抗菌和抗生物膜机制，从而阐明了延长食品保质期的原因。此外，还从微生物中 PLA 的生物合成和分解代谢途径以及外部环境参数的角度总结了影响 PLA 生产的因素。最后，讨论并概述了 PLA 的下游处理过程和应用。未来，应补充 PLA 在人体内的代谢动力学和动物毒理学的临床数据，以允许监管使用 PLA 作为食品添加剂。从食品安全的角度来看，还应开发食品级宿主，如 和 ，作为表达酶生产 PLA 的细胞载体。
