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中文摘要：
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。
英文摘要：
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.
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