γ-癸内酯（γ-Decalactone, GDL），是一种含有椰子、奶油和桃子风味的内酯类化合物，天然存在于水果及发酵产品中，广泛应用在食用香料、化妆品和化工等行业。自然界中γ-癸内酯的存量已经不能满足消费者日益增长的需求，化学合成的γ-癸内酯是没有光学活性的消旋体，安全性低，对环境不友好，而通过微生物合成的γ-癸内酯，与从植物、水果中提取获得的天然γ-癸内酯相比，结构相似，具有天然等同性，深受消费者喜爱。因此，微生物合成γ-癸内酯具有广阔的研究前景。该文综述了γ-癸内酯的生物合成途径，并对目前的产量提升策略如基因工程、菌株诱变、增加底物分散度、优化发酵条件、细胞固定化和原位分离技术等进行了总结，并在最后讨论了生物合成γ-癸内酯存在的问题和未来的展望。

γ-Decalactone (GDL), a lactone compound, contains flavors reminiscent of coconut, cream, and peach. It naturally occurs in fruits and fermented products and is widely used in edible flavors, cosmetics, and chemical industries. Natural γ-decalactone supply is insufficient to meet the increasing demand of consumers. γ-decalactone obtained by chemical synthesizing are racemes with no optical activity, low safety, and are harmful to the environment. However, γ-decalactone synthesized using biological fermentation has a similar structure and is naturally equivalent to that of naturally extracted γ-decalactone obtained from plants and fruits; presenting high popularity among consumers. Hence, the microbial biosynthesis of γ-decalactone presents a vast research prospect. This article reviews the biosynthesis pathways of γ-decalactone and summarizes production enhancement strategies, such as genetic engineering, strain mutagenesis, increasing substrate dispersion, optimizing fermentation conditions, cell immobilization, and in situ product removal. Finally, the current challenges and future prospects of the biosynthesis of γ-decalactone are discussed.

广东省重点领域研发计划项目（2022B0202050003）