Recent Advances in 2‑Keto‑l‑gulonic Acid Production Using Mixed-Culture Fermentation and Future Prospects

• Published in: Journal of agricultural and food chemistry 2024-01, Vol.72 (3), p.1419-1428
• Main Authors: Liu, Qian, Liu, Meng, Chen, Wenhu, Yuan, Haibo, Jiang, Yi, Huang, Di, Liu, Hongling, Wang, Tengfei
• Format: Article
• Language: English
• Subjects: Ascorbic Acid - metabolism; Fermentation; Humans; Sugar Acids - metabolism; Vitamins
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c08189

Vitamin C, also known as ascorbic acid, is an essential vitamin that cannot be synthesized by the human body and must be acquired through our diet. At present, the precursor of vitamin C, 2-keto-l-gulonic acid (2-KGA), is typically produced via a two-step fermentation process utilizing three bacterial strains. The second step of this traditional two-step fermentation method involves mixed-culture fermentation employing 2-KGA-producing bacteria (Ketogulonicigenium vulgare) along with associated bacteria. Because K. vulgare has defects in various metabolic pathways, associated bacteria are needed to provide key substances to promote K. vulgare growth and 2-KGA production. Unlike previous reviews where the main focus was the interaction between associated bacteria and K. vulgare, this Review presents the latest scientific research from the perspective of the metabolic pathways associated with 2-KGA production by K. vulgare and the mechanism underlying the interaction between K. vulgare and the associated bacteria. In addition, the dehydrogenases that are responsible for 2-KGA production, the 2-KGA synthesis pathway, strategies for simplifying 2-KGA production via a one-step fermentation route, and, finally, future prospects and research goals in vitamin C production are also presented.