Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review

TIAN Huaixiang; YANG Rui; RONG Shaofeng; YU Haiyan; CHEN Chen

doi:10.13386/j.issn1002-0306.2021090325

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 9-16. > DOI: 10.13386/j.issn1002-0306.2021090325

TIAN Huaixiang, YANG Rui, RONG Shaofeng, et al. Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review[J]. Science and Technology of Food Industry, 2022, 43(13): 9−16. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090325.

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Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

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Received Date: September 27, 2021
Available Online: April 23, 2022

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Abstract

Abstract

Lactones are widely used in confectionery, beverages, dairy products, baking and other foods due to their typical creamy, floral and fruity aromas. In recent years, because consumers prefer the natural properties of products, the preparation and biological regulation of lactones by microbial transformation has attracted much attention. The microbial transformation mechanisms of γ- and δ-lactones are reviewed in this paper, including the way of fatty acids entering mitochondria, β-oxidation, cyclization and degradation metabolic pathways. The existing regulation methods of microbial transformation are also summarized, such as gene regulation based on genomics, dissolved oxygen, substrate batch culture, cell immobilization and strain mutagenesis. The research direction of regulation of lactones is prospected, which can provide reference for more economical and efficient microbial transformation of lactones.
- γ-decalactone,
- biological regulation,
- dissolved oxygen,
- lactone degradation

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