CAJ | 학술논문

糖醇具有甜度低、热值低、口感好、稳定性强、水溶性高、适宜人群广等特点，越来越受到消费者的欢迎。微生物发酵法过程温和，能耗低，因此利用微生物发酵法生产糖醇逐步成为研究热点。本文就用微生物发酵法生产常见糖醇-山梨醇、甘露醇、木糖醇、赤藓糖醇的研究进展进行了综述。
당순구유첨도저、열치저、구감호、은정성강、수용성고、괄의인군엄등특점，월래월수도소비자적환영。미생물발효법과정온화，능모저，인차이용미생물발효법생산당순축보성위연구열점。본문취용미생물발효법생산상견당순-산리순、감로순、목당순、적선당순적연구진전진행료종술。
Sugar alcohol has attracted great interest for its low sweetness, low calorie, well-taste, stability and good-solution etc. Sugar alcohol production by microbial fermentation has gradually become a hot research area, owing to its moderate process and low energy consumption. This review summarized the research progress in the production by microbial fermentation of the common sugar alcohols sorbitol, mannitol, xylitol and erythritol.