中文摘要：

肌苷酸（IMP）和鸟苷酸（GMP）是非常有效的风味增强剂。它们和谷氨酸钠（味精）一起被广泛用作食品添加剂，共同发挥增强食物鲜味的作用。近年来，由于具有抗氧化性、神经保护作用、强心剂作用和免疫调节等有利作用，嘌呤类核苷酸都展现出了重要性。本综述回顾了利用微生物技术生产IMP和GMP的进展，包括其合成的代谢途径和调控网络，以及为获得这些嘌呤化合物所采用的生物技术流程和所用微生物菌种。

英文摘要：

Inosine mono - phosphate （IMP） and guanosine mono - phosphate （GMP） are very effective flavor enhancers. They and mono -sodium glutamate （MSG） are widely used as food additives, working together to enhance the role of food flavors. In recent years,with antioxidant activity, neuro protective car- diac function and other favorable immunomodulatory effects of purine nucleotides, they are showing further importance. The progress of microbial technology used to produce IMP and GMP are reviewed in this pa- per,including the synthesis of metabolic pathways and regulatory networks, as well as the biotechnology processes used to accept these purine compounds and microbial strains used.