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.
| Published in | World Journal of Food Science and Technology (Volume 4, Issue 4) |
| DOI | 10.11648/j.wjfst.20200404.12 |
| Page(s) | 90-103 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2020. Published by Science Publishing Group |
Producing Acetoin, Biological Method, Strains, Metabolic Mechanism, Accumulation Strategy
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APA Style
Hui Xu, Ying Cui, Yanjun Tian, Shanshan Wang, Kunfu Zhu, et al. (2020). A Summary of Producing Acetoin by Biological Method. World Journal of Food Science and Technology, 4(4), 90-103. https://doi.org/10.11648/j.wjfst.20200404.12
ACS Style
Hui Xu; Ying Cui; Yanjun Tian; Shanshan Wang; Kunfu Zhu, et al. A Summary of Producing Acetoin by Biological Method. World J. Food Sci. Technol. 2020, 4(4), 90-103. doi: 10.11648/j.wjfst.20200404.12
AMA Style
Hui Xu, Ying Cui, Yanjun Tian, Shanshan Wang, Kunfu Zhu, et al. A Summary of Producing Acetoin by Biological Method. World J Food Sci Technol. 2020;4(4):90-103. doi: 10.11648/j.wjfst.20200404.12
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Download@article{10.11648/j.wjfst.20200404.12,
author = {Hui Xu and Ying Cui and Yanjun Tian and Shanshan Wang and Kunfu Zhu and Siduo Zhou and Yanhong Huang and Qiangzhi He and Yanlei Han and Liping Liu and Wenjing Li and Lei Zhu and Guozheng Jiang and Jianjun Liu},
title = {A Summary of Producing Acetoin by Biological Method},
journal = {World Journal of Food Science and Technology},
volume = {4},
number = {4},
pages = {90-103},
doi = {10.11648/j.wjfst.20200404.12},
url = {https://doi.org/10.11648/j.wjfst.20200404.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200404.12},
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.},
year = {2020}
}
TY - JOUR T1 - A Summary of Producing Acetoin by Biological Method AU - Hui Xu AU - Ying Cui AU - Yanjun Tian AU - Shanshan Wang AU - Kunfu Zhu AU - Siduo Zhou AU - Yanhong Huang AU - Qiangzhi He AU - Yanlei Han AU - Liping Liu AU - Wenjing Li AU - Lei Zhu AU - Guozheng Jiang AU - Jianjun Liu Y1 - 2020/11/30 PY - 2020 N1 - https://doi.org/10.11648/j.wjfst.20200404.12 DO - 10.11648/j.wjfst.20200404.12 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 90 EP - 103 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20200404.12 AB - 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. VL - 4 IS - 4 ER -
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