A Summary of Producing Acetoin by Biological Method

Hui Xu; Ying Cui; Yanjun Tian; Shanshan Wang; Kunfu Zhu; Siduo Zhou; Yanhong Huang; Qiangzhi He; Yanlei Han; Liping Liu; Wenjing Li; Lei Zhu; Guozheng Jiang; Jianjun Liu

doi:doi:10.11648/j.wjfst.20200404.12

A Summary of Producing Acetoin by Biological Method

Hui Xu, Ying Cui, Yanjun Tian, Shanshan Wang, Kunfu Zhu, Siduo Zhou, Yanhong Huang, Qiangzhi He, Yanlei Han, Liping Liu, Wenjing Li, Lei Zhu, Guozheng Jiang, Jianjun Liu

Published in World Journal of Food Science and Technology (Volume 4, Issue 4)

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), 2024. 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
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DO  - 10.11648/j.wjfst.20200404.12
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JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
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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

Hui Xu

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
Ying Cui

Yantai Hengyuan Biological Co., Ltd., Yantai, PR China
Yanjun Tian

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
Shanshan Wang

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
Kunfu Zhu

Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, PR China
Siduo Zhou

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
Yanhong Huang

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
Qiangzhi He

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
Yanlei Han

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
Liping Liu

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
Wenjing Li

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

Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, PR China
Guozheng Jiang

Yantai Hengyuan Biological Co., Ltd., Yantai, PR China
Jianjun Liu

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

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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

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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

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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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@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
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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