维生素C二步发酵合成法的研究进展  

Advances on the two-stage fermentation of vitamin C synthesis

作　　者：宋文新[1] 邵庆均[1] 

机构地区：[1]浙江大学动物科学学院

出　　处：《中国饲料》2008年第19期9-12,共4页China Feed

摘　　要：维生素C是生命的必需营养元素,具有多种生理功能,因而改进维生素C生产工艺、提高产品产量和质量成为目前维生素C研究的热点。目前,国内维生素C最主要的生产方式是二步发酵法。本文对维生素C二步发酵法的生产过程及目前对这一生产工艺改进的主要技术措施和研究方向作一介绍。As an essential nutrient of organism,vitamin C has many kinds of physiological functions.The two-stage fermentation of vitamin C is the main method subjected in the present vitamin C production.Recently,more and more attentions have been paid to the improvement of this method.In this article ,the technology of the two-stage fermentation and its improvement are reviewed, which can provide theoretical references for further study of vitamin C synthesis.

关 键 词：维生素C 二步发酵 2-酮基-L-古龙酸 

分 类 号：S816[农业科学—饲料科学]