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A Summary of Producing Acetoin by Biological Method

Received: 27 October 2020     Accepted: 11 November 2020     Published: 30 November 2020
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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.

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

Keywords

Producing Acetoin, Biological Method, Strains, Metabolic Mechanism, Accumulation Strategy

References
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    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

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    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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    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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  • @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}
    }
    

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  • 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
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    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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Author Information
  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Yantai Hengyuan Biological Co., Ltd., Yantai, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Food and Drug College, Shandong Institute of Commercial Technology, Jinan, PR China

  • Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, PR China

  • Yantai Hengyuan Biological Co., Ltd., Yantai, PR China

  • Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, PR China

  • Sections