生物技术法生产维生素C的研究进展  

Progress in Biotechnological Production of Vitamin C

作　　者：张静[1,2] 刘立明[1,2] 刘杰[3] 秦苏东[3] 堵国成[1,2] 陈坚[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122 [3]江苏江山制药有限公司,江苏靖江214500

出　　处：《食品与生物技术学报》2008年第5期1-7,共7页Journal of Food Science and Biotechnology

基　　金：国家杰出青年基金项目(20625619);国家863计划项目(2006AA020303);国家"十一五"支撑计划项目(2007BAI46B02);国家973项目(2007CB714303)

摘　　要：维生素C是一种重要的有机酸,广泛应用于药物、食品、饮料、化妆品和饲料等中。相对于"莱氏法"而言,生物技术法生产维生素C具有低成本、高品质等优势,其主要包括一步发酵工艺和二步发酵工艺,而后者又包括以葡萄糖为底物的串联工艺和以D-山梨醇为底物的工艺。在对比各种生产方法的基础上,鉴于以D-山梨醇为底物的发酵工艺是唯一用于工业生产的生产方法,重点介绍了发酵法生产维生素C在发酵条件优化和一步发酵工程菌株的构建等方面的研究进展,并给出了生物技术法将来可能的发展方向。Vitamin C, an important organic acid, is widely used in the industries of pharmaceuticals, cosmetics, food, beverage and feed additives, etc. Compared with the Reichstein method, biotechnological production of vitamin C is an abstr＇active approach due to the low cost but high product quality. In this manuscript, biosynthesis of vitamin C, including onestep fermentation and two-step fermentation, were firstly discussed and compared. Considering the industrial production of vitamin C through the oxidation of D-sorbitol or L-sorbose to 2-keto- L-gulonic acid is the only and efficient method, we then focused on the progress of the fermentation condition optimization and one-step fermentation strains construction. Furthermore, the prospects of the biotechnological production vitamin C were also presented.

关 键 词：维生素C 2-酮基-L-古龙酸 发酵生产 一步发酵 

分 类 号：Q819[生物学—生物工程] R977.23[医药卫生—药品]