Ho?ohana nui ka hana ?enehana o ka erythritol i ke ?ano microbial fermentation, ma mua o ka unuhi pololei ?ana mai nā mea kanu maoli. ?O kēia no ka mea he ha?aha?a ha?aha?a ka erythritol ma ke ?ano, a he kumu kū?ai a maika?i ?ole ka unuhi pololei ?ana. Eia nā ka?ina hana nui a me nā wahi ?enehana no ka hana ?enehana o ka erythritol:

?O ke ?ano hana nui: Microbial fermentation method
Ke koho ?ana i nā ma?i bacterial

?O nā kumu ko?iko?i: ?O ka hū erythritol ki?eki?e (e like me Moniliella pollinis, Yarrowia lipolytica) a i ?ole mold (e like me Trichosporonoides megachiliensis).
Ho?onui ?enehana ?enekinia: Ho?onui ka ?enehana hou i ka helu ho?ololi ?ana i ka wai?ona kōpa?a a me ke kūpa?a osmotic ki?eki?e o nā ma?i bacteria ma o ka ho?ololi ?ana.
?O ka hana ?ana i nā mea maka

Puna kalapona: E ho?ohana i ka glucose a i ?ole ka sucrose solution (me ka ?ike ?ana a hiki i ka 30-35%, e hana ana i kahi kaiapuni osmotic ki?eki?e e hāpai i ka synthesis erythritol).
Ma mua o ka lapa?au ?ana: Pono e ho?ololi ?ia nā mea maka li?ili?i e like me ka starch kulina i ka glucose ma o ka hydrolysis enzymatic (α - amylase+amylase).
Ka?ina fermentation

?O ka ho?ohehe?e ?ia ?ana o ka oxygen: E hana i ka fermentation hohonu hohonu i nā pahu fermentation nui, e ho?omalu pono i ka pH (5.0-6.0), ka mahana (28-34 ℃), a me ka pae o ka oxygen i ho?ohehe?e ?ia.
Ke ho?okomo ?ana i ke kaomi osmotic ki?eki?e: Ma lalo o ke ki?eki?e o ka glucose glucose, ho?ololi nā microorganisms i kekahi glucose i erythritol e ho?ohālikelike i ke kaomi osmotic cell.
Nā hana nui no ka ho?oka?awale ?ana a me ka ho?oma?ema?e

Nā kiko?ī loea o nā ?anu?u
?O ka kānana sterilization, microfiltration a i ?ole centrifugation e wehe i nā cell bacteria a me nā haumia molekala nui.
Decolorization desalination activated carbon adsorbs pigments, ho?one?e ka resin exchange ion i nā pa?akai inorganic
?O ka ho?ohehe?e ?ia ?ana o ka crystallization i ho?opa?a ?ia i ka supersaturation → ka ho?ohehe?e ?ana i ka crystallization (ka mālama ?ana i ka ho?ohui ?ana i nā hua a me ka helu ho?omaha)
?O ka malo?o centrifugal, ka ho?oka?awale centrifugal o nā kristal → ka ho?omalo?o ?ana i kahi moena e loa?a ai nā kristal ke?oke?o me ka ma?ema?e ma mua o 99.5%
Loa?a maoli a me ka ?ili li?ili?i (?a?ole ?oihana)
?Oiai ke hilina?i nei ka hana ?oihana i ka fermentation, aia maoli ka erythritol i:

Nā hua?ai: nā hua waina, nā pears, nā melika (ma kahi o 0.005-0.1%)
Nā mea?ai fermented: soy sauce, sake
?O ke ala ho?okolohua unuhi (no ka noi?i ?epekema wale nō):
mermaid
Kāhea kope
pakuhi LR
A [Ka La?ana wili] -->B [Hot Wai Wela]
B -->C [Ethanol precipitation polysaccharides]
C -> D [ho?oma?ema?e chromatography ho?ololi ion]
D -> E [Ho?oka?awale HPLC o ka erythritol]
Nā pō?ino: Ha?aha?a ha?aha?a loa (?O nā pōmaika?i ho?ohālikelike me nā hana ?ona ?ona ?ē a?e
?O ka erythritol xylitol/sorbitol
?O ka substrate fermentation glucose/sucrose hemicellulose hydrolyzate (xylose)
Pa?akikī o ka crystallization: ma?alahi e ho?ohehe?e (solubility o 37g/100g ma 25 ℃). Pono ?o Sorbitol e ho?ohehe?e mālie i mea e pale ai i ka clumping
Alanui Metabolic: ?A?ole ho?ololi ke kino o ke kanaka (Ka holomua ?enehana
Ho?ohana ?ōpala: E ho?ā?o e ho?ololi i ka glucose i ho?oma?ema?e ?ia me ka lignoscellulose hydrolyzate e hō?emi i nā kumukū?ai maka ma mua o 30%.
Ho?omau mau: Ho?okō ka bioreactor membrane hou i ka hana ho?omau, ho?opōkole i ka pō?ai fermentation i 48 mau hola.
?O ka crystallization ?ōma?oma?o: Ho?omaika?i ka ?enehana crystallization i kōkua ?ia i ka ultrasonic i ka ma?ema?e kristal (> 99.9%) a ho?emi i ka ho?ohana ?ana i ka ikehu.
Ka hopena
?O ka "extraction" o ka erythritol e pili ana i ke ka?ina ho?oka?awale fermentation ?oihana, a ?o ka unuhi kūlohelohe wale nō ka mana?o nui. Ho?ohana ka ?enehana hou i nā kānana genetically engineered, fermentation ki?eki?e, a me nā ?enehana ho?oma?ema?e lehulehu e ho?okō ai i ka hana ha?aha?a o nā miliona miliona o ka makahiki, e ho?okō ana i ke koi no ka mea?ai ?ai kō. Inā makemake ?ia nā ?āpana ka?ina hana a i ?ole nā ???ike patent strain, hiki ke hā?awi ?ia ke kāko?o palapala.