摘要
赤藓糖醇是一种新型"零"热值纯天然生物糖,属于多元醇类甜味剂,天然存在于多种真菌、果蔬和动物组织中,具有高稳定性、低能量值、食用安全等优良特性。本文主要就赤藓糖醇发酵生产的菌种选育、合成途径、代谢特征及其生物学功能的研究成果作一概述,为其进一步开发应用提供科学参考。
Erythritol was a new kind of natural biological sugar with low caloric value , and belongs to polyol sweetener. It was found naturally in a variety of fungi, fruit, vegetable and animal tissues with high stability, low energy value, food safety other fine features. In this article, strain selection for fermentation and biological function, synthesis route, metabolism of erythritol are reviewed, providing scientific references for the further development and application of erythritol.
出处
《食品研究与开发》
CAS
北大核心
2015年第11期141-145,共5页
Food Research and Development
基金
山东省科技发展计划项目(2011GSF12108)
关键词
赤藓糖醇
发酵
生物合成
应用
erythritol
fermentation
biosynthetic
application
