乳酸的生物合成:一个系统的审查
Shamim Hossain1, Yogesh Khetra1, Chandni Dularia1
1Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
Critical reviews in food science and nutrition
|October 24, 2023
概括
乳糖酸是一种乳糖衍生物,具有健康益处,可以通过生物化学方法生产. 本综述详细介绍了微生物和酶的方法,以高效的乳酸生物合成,增强其工业应用.
科学领域:
- 生物化学 生物化学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 乳糖酸是一种乳糖衍生物,具有宝贵的生物功能性质.
- 它因其益生菌,抗微生物和抗氧化作用而被用于化学和制药行业.
- 应用范围扩展到食品,以提高质量和健康益处.
研究的目的:
- 系统地审查和描述乳酸的各种生物生产方法.
- 强调生产技术,转化率和微生物和酶的产量.
- 为研究人员和行业提供关于乳酸生物合成的见解.
主要方法:
- 使用Scopus高级搜索进行系统审查.
- 精选原创的,同行评审的关于乳酸生物生产的研究文章.
- 精选文章的分组,以进行结构化的讨论.
主要成果:
- 在过去的75年里,已经开发出了多种乳酸生物生产方法.
- 优化微生物化条件显著提高了乳酸的生产力.
- 先进的膜技术允许净化关键的氧化还原酶酶.
结论:
- 使用氧化还原介质和再生酶,可以开发高效的连续乳酸生产系统.
- 现有方法可以将乳糖完全转化为乳酸,具有较高的特异性生产率.
- 本综述增强了对乳酸生物生产的理解,以促进科学和工业的进步.
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