维生素C第二步混菌发酵技术研究新进展  

New Progress on the Second Step of the Mixed Fermentation for Vitamin C

作　　者：徐慧[1] 杨伟超[1] 李嘉文 XU Hui;YANG Wei-chao;LI Jia-wen(Institute of Applied Ecology,Chinese Academy of Sciences,Shenyang 110016)

机构地区：[1]中国科学院沈阳应用生态研究所,辽宁沈阳110016

出　　处：《微生物学杂志》2021年第2期1-9,共9页Journal of Microbiology

基　　金：国家重点研发计划项目(2020YFA0907800)。

摘　　要：维生素C(简称维C)"两步发酵法"是我国科学家独创、目前唯一工业化应用的维C工业生产技术,其显著特征是第二步发酵为两种菌的混合发酵。综述了近年来我国在维C第二步发酵技术领域的最新研究进展。大量研究认为混菌发酵效率取决于产酸菌数量和催化酶(山梨糖脱氢酶)活性,而产酸菌的转化能力又依赖于伴生菌所释放的"伴生物质",并认为伴生菌的"伴生物质"应该有多种,除了大家所公认的蛋白类物质外,氨基酸、维生素、嘌呤类等小分子有机物也具有促进产酸菌生长和产酸的作用,都应归属于"伴生物质"。另外,列举了当前维C工业化生产中面临的技术难题,提出了解决思路和未来研究方向,以期对推动维C发酵技术进步和维C产业可持续发展提供参考。As the only technology currently used in vitamin C industry, the "two-step fermentation method" of 2-keto-L-gulonic acid(2 KGA, a precursor of vitamin C), was established by Chinese scientists. Its distinctive feature is that the second step of the fermentation is performed by a mixture of two kinds of bacteria. In this paper, the latest research progress in the second step of fermentation in recent years is summarized. A lot of research suggested that efficiency of the fermentation depended on the number of 2 KGA-producing bacterium and the activities of enzyme(L-sorbose dehydrogenase), and meanwhile 2 KGA-producing bacterium′s growth and 2 KGA conversion depended on "accompanying activators″, which was released by the helper bacterium. Most of research agreed that there should be a variety of accompanying activators, including proteins, amino acids, vitamins and purine. In addition, problems faced in the industrial vitamin C fermentation are also listed. The general ideas and future directions in this research field are put forward, so as to provide reference for technological progress and the sustainable development of the vitamin C industry.

关 键 词：维生素C L-抗坏血酸 2-酮基-L-古龙酸 混菌发酵 伴生菌 

分 类 号：Q939.97[生物学—微生物学]