MICROBIAL PROCESSES FOR ASCORBIC-ACID BIOSYNTHESIS - A REVIEW

被引：74

作者：

BOUDRANT, J

机构：

[1] CNRS-ENSAIA, Vandoeuvre-les-Nancy

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1990年 / 12卷 / 05期

关键词：

bacteria; enzyme; fermentation; genetic engineering; l-Ascorbic acid; yeast;

D O I：

10.1016/0141-0229(90)90159-N

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

l-Ascorbic acid is an important product currently made using the Reichstein process, which is mainly chemical. Recently, bacteria have been identified that are able to transform in a very efficient way glucose to 2,5-keto-d-gluconic acid and this product to 2-keto-l-idonic acid, precursor of l-ascorbic acid. When the corresponding strains are used toegther, it is possible to get 2-keto-l-idonic acid directly from glucose. Moreover, new strains have been constructed by introducing a gene from a strain responsible for the second step into a strain responsible for the first step. By using one of the new strains, the transformation can be performed in a single step with only one strain. However, the classical process still remains the most competitive. © 1990.

引用

页码：322 / 329

页数：8

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