Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8959764 | Biotechnology Advances | 2018 | 91 Pages |
Abstract
l-ascorbic acid (L-AA, vitamin C) is an essential vitamin that is widely used as a nutrient or medicine in the pharmaceuticals, cosmetics, food, beverage and feed additive industries, and accounts for the largest share of the global vitamins market. L-AA is mainly produced by a classic two-step fermentation process that suffers from the use of a multi-step mixed culture system and two rounds of sterilisation, which significantly increases the cost of the final product. One-step fermentation has been attempted, but a method rivalling the efficiency of the two-step process has not yet been achieved on an industrial scale. In this review, based on the current classical two-step fermentation processes and other potential routes for L-AA production, the challenges and pitfalls of a one-step fermentation process are summarised. The prospects for one-step fermentation production of L-AA and how this might be achieved are also discussed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Panpan Wang, Weizhu Zeng, Sha Xu, Guocheng Du, Jingwen Zhou, Jian Chen,