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.
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