Production of erythritol by microbial fermentation

Erythrionol is the smallest relative molecular mass sugar alcohol found in nature, and is a new functional sweetener that is more popular in the worldIn addition to having the same health functions as other polysaccharides, such as anti-tooth decay and suitable for diabetic serotonin, erythriol also has two important characteristics, namely, low calories (?1.66 kJ/g) and high tolerance (no side effects)Erythrionic alcohol is produced by starch fermentation, with sufficient source of raw materials, simple process, low cost and safetyBecause of its good adaptability to food processing and health care function, red-blooded sugar alcohol is widely used as a new functional health food raw material in food, medicine, cosmetics and chemical industrythe first, the production status of erythromylerythliosol, chemical name l, 2,3,4-butanol, molecular C4H10O4, relative molecular mass 122.12, melting point 118 to 122 degrees C, boiling point 329 to 331 degrees C, sweetness is 70% to 80% of sucroseDissolved in water when absorbed more energy, dissolved heat -97.4 J/g, taste cool when consumedThe fermentation method of production of erythritol alcohol began in the 1990s and is mass produced in only a few countriesCerestar Belgium has an annual output of tens of thousands of tons of equipment, Japan's Mitsubishi Cheng / Japan Research annual production capacity of about 5,000 tons, Mitsubishi and the United States Cargill Co., co-investment to establish an annual output of 20,000 tons of production plant, South Korea and Brazil also carried out the development of red millised sugar production technology, China's first annual output of 3,000 tons of erythromyl production line in 2004 in Shandong City was completed and put into operationAt present, the global calorie-free food is growing at a rate of 5% per year, and the use of other areas is increasing year by yearThe rapid expansion of the consumer market has prompted The European and American competition to expand production, and the production capacity of new sugar alcoholsweetens such as erythritol is expanding day by dayThe quality and quantity of consumption in China are developing at a high speed, and the sugar alcohol industry has a broad domestic and international marketthe research status of the second, erythlionol1, the production processthe production of erythrosol can be divided into chemical synthesis and biosynthesisThe production efficiency of chemical methods is low and industrial production has not yet been realizedFermentation method is based on starch-based enzyme syntled obtaining glucose-rich matrix, by osmotic yeast (Moniliella sp Trichosporonides) or mold (Aureobasidium sp.) fermentation to produce erylifutol, a small amount of propylene glycol, nuclear glycol and trace amounts of other polyol mixture, filtered, concentrated, refined erylion alcohol, the average yield of about 50% The industrialization production process of the xanyul fermentation method is as follows: in recent years, China Food Fermentation Industry Research Institute, Jiangsu Province Institute of Microbiology, Jiangnan University and other units in the selection of bacteria, production processand and other units to achieve results Some domestic manufacturers have mastered the technology of industrial fermentation production of erythritol, and its main index has reached the international advanced level 2, the production of strains industrial fermentation production of erythromyl alcohol mainly using high-permeable yeast and other microorganisms In 1956, When Spencer, Canada, and others studied the production of glycerin from high-permeable yeast, they found that the growth rate and culture conditions of the species could be produced due to different growth rates and culture conditions Since then, there have been many studies of high-yielding microorganisms for erythritol alcohol, and found that the production of erythritol alcohol serotonin is a pseudofiaccharide genus (Candida), a torulopsi, trichosporum, trigonopsis, Piachi, and so on At present, the product concentration and yield of Moniliella fermentation of yeast-like fungi are the highest When the Moniliella mutant HAT101 was cultured in a suitable culture, the final concentration of erythritol could reach 175 g/L with a yield of 70% However, the domestic isolated strains have not yet reached this level, so it is necessary to further study at the same time to buy strains, the introduction of technology, as soon as possible to achieve industrialization 3, high-permeable yeast synthesis of erythematol the current discovery of microbial synthesis of erythrosol metabolism mainly has two, (1) strange lactic acid bacteria (Leuconostoc oenos): under anaerobic conditions, the glucose into 6-phosphate fructose, and then further phosphoryetation and decomposition into 4-phosphate erythritry (er) Ythrose 4-P) and acetyl-P, 4-phosphate erythlias produced by phosphatase hydrolysis to produce erylitol; Spencer and others in the study of yeast (Torulopsis magnoliae) production of erythemaol, found that the main synthesis of erythrosotol is 6-phosphate fructose by the steronel reaction to produce 4 carbon units, and then reduce and dephosphate; The study shows that most of the carbon is produced by the glycophosis pathway and the glycosyse solution to produce sufficient reducing forces to form a large amount of erythrosotol released to the outside of the cell, that is, first through the phosphate pathway, through the erythromysin 4-phosphate, and then under the action of erthrifilate reductase to remove the phosphoric acid The last step of the catalysis reductase catalysis is considered to be the key enzyme Lee's research shows that the metabolic intermediate yanhusso inhibits the activity of this enzyme, adding Gu2 plus inhibits the production of yahusso, thereby increasing the yield of erythritol, while Yang and others believe that Candida magnoliae is the best strain for the production of this glycool, capable of using monosaccharides and dissators, and does not produce other polyols The reason for this may be that the bacteria's erythromysetin reduced enzyme saccharine has a high substrate specificity In Aureobasidium sp On the metabolic pathway of the mutant strain, although the erythromysetin reduced enzyme showed the greatest activity when using D-erthrion icontose as the substrate, d-glycerol and dihydrooxypropyone can also be used as substrates of this enzyme to produce other alcohols, resulting in a decrease in the conversion rate of erythristic glycool 4, the application of erythematol the sweetener used in food and beverages has the following characteristics: (1) relative to the molecular mass is small, the same concentration of the solution has a high permeability pressure and low moisture activity, can be used for low moisture activity food processing and storage ; Net, when combined with other high sweeteners such as protein sugars and stevia, can effectively mask the aftertaste of these sweeteners; (4) low-calorie, can be used to produce low-calorie food and beverages, (5) promotes the combination of ethanol molecules in the solution with water molecules, reduces the odor and sensory stimulation of alcohol in alcoholic beverages, and improves the quality of distilled and wine erythritol can also be used as an excipient of the drug and an excipient of tablets, which can effectively improve the taste of the drug Because of the low calorie and difficult to digest, the sweets and special teeth cleaning products produced have a positive effect on the protection of the oral health of children and adolescents Erythrion alcohol can partially replace the role of glycerin in the production of cosmetics Since erythritol is not a microbial nutrient, it can delay the deterioration of cosmetics Erythrioncanol can also be used as an organic synthetic intermediate and is the raw material for the manufacture of products such as paints, explosives and medicine 5, the problems and research direction the main problems affecting the fermentation production of erythromonol are gas foaming, low serity resistance, slow fermentation speed, low efficiency and large proportion of by-products The focus of further research should be mainly on the screening of strains, the optimization of the medium and the production process Because the industrial production of erythlionol uses yeast oxygen consumption, it is necessary to explore and improve the dissolved oxygen capacity in the fermentation system from the angle of medium transfer According to the synthesis mechanism of erythliosis, the key factors to improve erythritol are further explored by means of metabolic regulation The construction of genetically engineered bacteria, improve the expression of key enzymes, promote the conversion of erythromylol, inhibit the production of by-products, thus simplifying the subsequent purification work and reducing costs In the traditional food and functional food processing, quality improvement and other fields also need to be further developed.