Erythritol production by yeasts: a snapshot of current knowledge

Yeast. 2018 Jul;35(7):455-463. doi: 10.1002/yea.3306. Epub 2018 Feb 8.

Abstract

Erythritol is a four-carbon sugar alcohol produced by microorganisms as an osmoprotectant. It could be used as a natural sweetener in the pharmaceutical and food industries. Here, a snapshot of current knowledge on erythritol metabolism and synthesis, optimization of its production and more precise process and producer strain improvement is presented.

Keywords: erythritol; metabolic pathway; sweetener; synthesis; yeast.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Carbon / chemistry
  • Carbon / classification
  • Conservation of Natural Resources
  • Culture Media / chemistry
  • Erythritol / biosynthesis*
  • Erythritol / genetics
  • Erythritol / metabolism
  • Fermentation
  • Genetic Engineering
  • Mutation
  • Osmotic Pressure / physiology
  • Proteomics
  • Yeasts / classification
  • Yeasts / enzymology
  • Yeasts / genetics
  • Yeasts / metabolism*

Substances

  • Culture Media
  • Carbon
  • Erythritol