Abstract
Acetoin (3-hydroxy-2-butanone) is an important frankincense flavor and 4-carbon platform compound, which is widely used in food, daily chemical, chemical and pharmaceutical industries. With the continuous improvement of people's living standards, it has proposed more food safety High requirements. At present, the US JM Company, German BASF Company and Japan's Xinda Company mainly produce 3-hydroxybutanone in the world. At present, its production method is mainly based on chemical synthesis. The process has serious pollution, complex process, unstable product quality, and limited raw material sources. Biological method has abundant raw material sources and can be regenerated, environmentally friendly process, mild conditions, and products. High quality and other advantages have attracted attention. At present, there is no report on the scale production of 3-hydroxybutanone by biological method at home and abroad. Coming from the pressures of population, resources, environment, etc., the traditional chemical industry using fossil resources as raw materials is bound to be gradually replaced by new and environmentally friendly biochemical industries using renewable resources as raw materials. Carrying out environmentally friendly, abundant sources of raw materials, mild conditions, products can be regarded as pure natural microbial fermentation technology to produce 3-hydroxybutanone technology has broad prospects for promotion and application. This article summarizes the research status of the production of 3-hydroxybutanone by biological methods, including 3-hydroxybutanone producing strains, 3-hydroxybutanone synthesis pathway, 3-hydroxybutanone decomposition pathway, metabolic mechanism and related enzymes, metabolic regulation Mechanism and efficient accumulation strategy of 3-hydroxybutanone.
Highlights
Acetoin is widely distributed throughout corn, grape, cocoa, apple, banana, cheese and meat such food, which is a kind of widely used flavouring with pleasant cream flavor
The enzymes related to acetoin metabolism in many microorganisms have been isolated and purified and their properties studied [33, 48,49,50,51, 57, 67, 85,86,87,88], the results show that there are differences in the structure and properties of enzymes catalyzing the same reaction in different microorganisms, and there are still some problems to be further confirmed
Different views were put forward, it is believed that the enzyme that catabolizes acetoin by Bacillus subtilis is encoded by the acu gene cluster, which is completely different from that found in all other bacterial strains that can grow using acetoin as a carbon source, a multi-component acetoin dehydrogenase enzyme system (AoDH ES) encoded by the aco gene cluster
Summary
Hui Xu1, Ying Cui, Yanjun Tian, Shanshan Wang, Kunfu Zhu, Siduo Zhou, Yanhong Huang, Qiangzhi He1, Yanlei Han, Liping Liu, Wenjing Li2, Lei Zhu, Guozheng Jiang, Jianjun Liu1, *.
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