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Research progress on the production of flavor nucleotides
Author(s): 
Pages: 146-149
Year: Issue:  3
Journal: Bulletin of Fermentation Science and Technology

Keyword:  flavor nucleotidesmicrobial fermentationchemical synthesisenzymatic hydrolysisbiocatalysis;
Abstract: The flavor nucleotides are closely related to people’s lives and played an irreplaceable role in the fields of pharmaceutical, food and agriculture industries. It is of great importance to explore different synthetic pathways for flavor nucleotides. This paper focuses on four different production methods including microbial fermentation, chemical synthesis, enzymatic hydrolysis and biocatalysis. The fermentation method is restricted by the characteristics of the producing strain. The chemical synthesis method has disadvantage of complicated extraction steps. The enzymatic hydrolysis is a mature technology with the longest research time, but the production cost is high, leading to difficulties in industrilization. The biocatalysis method has the advantages of environmental friendliness, less by-product, lower cost and simpler extraction process.
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