程磊,宗朕,陈卓静,王磊,汪超,祁勇刚,柳志杰

• 1:湖北工业大学工业发酵湖北省协同创新中心

摘要(Abstract)：

赤藓糖醇是一种新型甜味剂,具有低热量、高稳定性、食用安全性高等优点,可广泛应用于食品及日用品方面。目前赤藓糖醇最佳的工业化生产方式是微生物发酵法,其中主要使用的菌种是酵母菌,此类菌种的安全性高,生产赤藓糖醇的能力强。从菌种选育、赤藓糖醇的合成途径、基因工程和发酵工艺等方面综述酵母菌发酵生产赤藓糖醇的现状,旨在为增强酵母菌生产赤藓糖醇的能力提供参考。

关键词(KeyWords)： 赤藓糖醇;微生物发酵法;酵母菌;菌种选育;基因工程;发酵工艺

Abstract:

Keywords:

基金项目(Foundation): 湖北省自然科学基金计划项目(2018CFB358);; 湖北工业大学博士启动基金(BSQD2017033)

作者(Author): 程磊,宗朕,陈卓静,王磊,汪超,祁勇刚,柳志杰

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