Advances in production of 3-hydroxybutanone and its application

The production of 3-hydroxybutanone both at home and abroad is introduced, with the emphasis on the fermentative methods including the microbe strains, its metabolic mechanism and some strategies for enhancing its production. On the basis of analyzing the market prospect of using it as a kind of flavor and counting in the fermentative cost, it is pointed out that further expanding the scale of the fermentative production can not only meet people's increasing demand for natural flavor, but also possess huge profits space.