Current challenges facing one-step production of l-ascorbic acid

Biotechnology Advances
Panpan WangJian Chen

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.

Citations

Dec 16, 2019·Applied Microbiology and Biotechnology·Panhong YuanLong Liu
Apr 8, 2020·Frontiers in Bioengineering and Biotechnology·Xiaoyu ShanJingwen Zhou
Feb 7, 2021·Biotechnology Advances·Zhengshan LuoJingwen Zhou
May 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Kieran M LynchElke K Arendt
Sep 12, 2020·Bioresource Technology·Weizhu ZengJingwen Zhou
Jul 7, 2021·Journal of Microbiology and Biotechnology·Cai-Yun WangYi-Xuan Zhang

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