Symbiosis Mechanism of Associated Bacteria on 2-keto-L-gulonic Acid Production via Mixed Fermentation: A Review

Vitamin C, a water-soluble vitamin with strong reducing power, cannot be synthesized by the human body and participates in a variety of important biochemical reactions. Vitamin C is widely used in the pharmaceutical, food, health care, beverage, cosmetics, and feed industries, with a huge market dem...

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Bibliographic Details
Published in:Fermentation (Basel) 2023-12, Vol.9 (12), p.1000
Main Authors: Chen, Wenhu, Liu, Qian, Liu, Meng, Liu, Hongling, Huang, Di, Jiang, Yi, Wang, Tengfei, Yuan, Haibo
Format: Article
Language:English
Subjects:
2-Keto-L-gulonic acid
Acid production
Acids
Ascorbic acid
associated bacteria
Bacteria
Carbon
Cosmetics
Cytochrome
D-Sorbitol
Dehydrogenases
Energy consumption
Enzymes
Ethanol
Fermentation
Genomes
Glucose
Glycerol
Industrial production
Lactose
Metabolism
Metabolites
mixed fermentation
Research methodology
Sorbitol
Sorbose
Symbiosis
Vitamin C
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Summary:Vitamin C, a water-soluble vitamin with strong reducing power, cannot be synthesized by the human body and participates in a variety of important biochemical reactions. Vitamin C is widely used in the pharmaceutical, food, health care, beverage, cosmetics, and feed industries, with a huge market demand. The classical two-step fermentation method is the mainstream technology for vitamin C production. D-sorbitol is transformed into L-sorbose by Gluconobacter oxydans in the first step of fermentation; then, L-sorbose is transformed into 2-keto-L-gulonic acid (2-KGA) by a coculture system composed of Ketogulonicigenium vulgare and associated bacteria; and finally, 2-KGA is transformed into vitamin C through chemical transformation. The conversion of L-sorbose into 2-KGA in the second fermentation step is performed by K. vulgare. However, considering the slow growth and low 2-KGA production of K. vulgare when cultured alone, it is necessary to add an associated bacteria to stimulate K. vulgare growth and 2-KGA production. Although the mechanism by which the associated bacteria promote K. vulgare growth and 2-KGA production has extensively been studied, this remains a hot topic in related fields. Based on the latest achievements and research, this review summarizes the metabolic characteristics of K. vulgare and associated bacteria and elucidates the mechanism by which the associated bacteria promote the growth and 2-KGA production of K. vulgare.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9121000