The use of microorganisms in l-ascorbic acid production

l-Ascorbic acid has been industrially produced for around 70 years. Over the past two decades, several innovative bioconversion systems have been proposed in order to simplify the long time market-dominating Reichstein method, a largely chemical synthesis by which still a considerable part of l-asco...

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Bibliographic Details
Published in:Journal of biotechnology 2006-06, Vol.124 (1), p.196-205
Main Authors: Bremus, Christoph, Herrmann, Ute, Bringer-Meyer, Stephanie, Sahm, Hermann
Format: Article
Language:English
Subjects:
2-keto- l-Gulonic acid
Ascorbic Acid - biosynthesis
Bacteria - genetics
Bacteria - metabolism
Biological and medical sciences
Biotechnology
Biotechnology - methods
Catalysis
Eukaryota - genetics
Eukaryota - metabolism
Fermentation
Fundamental and applied biological sciences. Psychology
Genetic Engineering - methods
In Vitro Techniques
l-Ascorbic acid
Vitamin C
Yeasts - genetics
Yeasts - metabolism
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Summary:l-Ascorbic acid has been industrially produced for around 70 years. Over the past two decades, several innovative bioconversion systems have been proposed in order to simplify the long time market-dominating Reichstein method, a largely chemical synthesis by which still a considerable part of l-ascorbic acid is produced. Here, we describe the current state of biotechnological alternatives using bacteria, yeasts, and microalgae. We also discuss the potential for direct production of l-ascorbic acid exploiting novel bacterial pathways. The advantages of these novel approaches competing with current chemical and biotechnological processes are outlined.
ISSN:0168-1656
1873-4863
DOI:10.1016/j.jbiotec.2006.01.010