One of the chemicals that can use acetoin as a building block is 1,3-butadiene (BD), which has a worldwide market of 11 Mt./year. The price of chemically generated acetoin (racemic) is over $ 16.2/kg, and biologically generated dietary acetoin can be two times more expensive. Intensive efforts have been taken to enhance microbial production of acetoin, including screening of high-yield acetoin-producing strains, metabolic engineering breeding, and fermentation optimization. The production of acetoin by microbial fermentation has been reported to gain increasing interest due to its safety and environmental friendliness. However, the use of such chemically derived acetoin is restricted to food and cosmetic industries because of safety concerns. Currently, most of the commercial acetoin is produced by chemical synthesis from 2,3-butanedione and 2,3-butanediol. It can also be used as a building block for various chemicals such as alkyl pyrazines, diacetyl, and acetyl butanediol. Acetoin (3-hydroxy-2-butanone or acetylmethylcarbinol) is widely used in the food industry as a flavor enhancer, giving a buttery taste. Likewise, the new sustainable development goals of the united nation, goal 3 and 12 stated the need for the good health and well-being of the consumer and to ensure the sustainable production and consumption patterns of food product. that is cost-effective and commercialized. The increasing trend in the consumption of healthy food and the growing demand of natural products by consumers coupled with the price margin between the synthetic and natural flavors have motivated the bioconversion of natural flavors like vanillin, acetoin (AC), etc.
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