Antioxidant capacities of <i>Bacillus endophyticus</i> ST-1 and <i>Ketogulonicigenium vulgare</i> 25B-1 in vitamin C fermentation

Zhang, Yunhe; Lin, Jie-ye; Bai, Linquan; Huang, Mao; Chen, HongQuan; Yao, Shuo; Lyu, Shuxia

doi:10.1080/13102818.2018.1447854

Cited by 5 publications

(4 citation statements)

References 28 publications

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“…Lyu et al 52,53 found that addition of the supernatant of the associated bacteria in the middle and late stages of the fermentation period, that is, the period of spore formation and release, can greatly promote the accumulation of 2-KGA. A comparison of the growth of B. endophyticus ST-1 in single or mixed culture with K. vulgare 25-B-1 by Lyu et al 54,55 revealed a shortened growth period of K. vulgare 25-B-1 and faster growth of the associated bacteria in the mixed-culture system. Ma et al 56,57 employed proteomics analysis to study the interaction between K. vulgare and Bacillus spp.…”

Section: The Interaction Between Associated Bacteria and K Vulgarementioning

confidence: 99%

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Recent Advances in 2-Keto-l-gulonic Acid Production Using Mixed-Culture Fermentation and Future Prospects

Liu,

Chen

et al. 2024

J. Agric. Food Chem.

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Vitamin C, also known as ascorbic acid, is an essential vitamin that cannot be synthesized by the human body and must be acquired through our diet. At present, the precursor of vitamin C, 2-keto-L-gulonic acid (2-KGA), is typically produced via a two-step fermentation process utilizing three bacterial strains. The second step of this traditional two-step fermentation method involves mixed-culture fermentation employing 2-KGA-producing bacteria (Ketogulonicigenium vulgare) along with associated bacteria. Because K. vulgare has defects in various metabolic pathways, associated bacteria are needed to provide key substances to promote K. vulgare growth and 2-KGA production. Unlike previous reviews where the main focus was the interaction between associated bacteria and K. vulgare, this Review presents the latest scientific research from the perspective of the metabolic pathways associated with 2-KGA production by K. vulgare and the mechanism underlying the interaction between K. vulgare and the associated bacteria. In addition, the dehydrogenases that are responsible for 2-KGA production, the 2-KGA synthesis pathway, strategies for simplifying 2-KGA production via a one-step fermentation route, and, finally, future prospects and research goals in vitamin C production are also presented.

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Section: The Interaction Between Associated Bacteria and K Vulgarementioning

confidence: 99%

“…endophyticus ST-1 in single or mixed culture with K. vulgare 25-B-1 by Lyu et al , revealed a shortened growth period of K. vulgare 25-B-1 and faster growth of the associated bacteria in the mixed-culture system.…”

Section: Characteristics Of Key Strains Employed In the Classic Two-s...mentioning

confidence: 99%

Recent Advances in 2-Keto-l-gulonic Acid Production Using Mixed-Culture Fermentation and Future Prospects

Liu,

Chen

et al. 2024

J. Agric. Food Chem.

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“…Recent research has also suggested it has particular functions in electron transfer (Xin et al, 2022) and microbial fuel cells (Islam et al, 2020). Currently, in industry, L-ascorbic acid is mainly synthesized by 2-keto-L-gulonic acid (2-KLG) via a simple chemical reaction, which uses D-sorbitol as a substrate (Cai-Yun Zhang et al, 2018;Zeng et al, 2020). In addition, 2-KLG can also be directly generated by 2,5diketo-D-gluconic acid (2,5-DKG) via a simple reduction reaction (Sonoyama et al, 1982).…”

Section: Introductionmentioning

confidence: 99%

Efficient Production of 2,5-Diketo-D-gluconic Acid by Reducing Browning Levels During Gluconobacter oxydans ATCC 9937 Fermentation

Shan

Zeng

et al. 2022

Front. Bioeng. Biotechnol.

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D-Glucose directly generates 2-keto-L-gulonic acid (2-KLG, precursor of vitamin C) through the 2,5-diketo-D-gluconic acid (2,5-DKG) pathway. 2,5-DKG is the main rate-limiting factor of the reaction, and there are few relevant studies on it. In this study, a more accurate quantitative method of 2,5-DKG was developed and used to screen G. oxydans ATCC9937 as the chassis strain for the production of 2,5-DKG. Combining the metabolite profile analysis and knockout and overexpression of production strain, the non-enzymatic browning of 2,5-DKG was identified as the main factor leading to low yield of the target compound. By optimizing the fermentation process, the fermentation time was reduced to 48 h, and 2,5-DKG production peaked at 50.9 g/L, which was 139.02% higher than in the control group. Effectively eliminating browning and reducing the degradation of 2,5-DKG will help increase the conversion of 2,5-DKG to 2-KLG, and finally, establish a one-step D-glucose to 2-KLG fermentation pathway.

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“…Bacillus spp. (Bacillus megaterium is the most popular strain for vitamin C industrial production), as the helper strain, can effectively promote the growth of K. vulgare and enhance 2-KLG production by releasing active substances to support K. vulgare's growth and metabolism [5][6][7]. Therefore, the co-culture fermentation including two strains for 2-KLG production is necessary, and it has been used as the only fermentation process on the industrial scale.…”

Section: Introductionmentioning

confidence: 99%

Enhanced 2-keto-l-gulonic acid production by a mixed culture of Ketogulonicigenium vulgare and Bacillus megaterium using three-stage temperature control strategy

et al. 2020

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As a key precursor of vitamin C, 2-keto-L-gulonic acid (2-KLG) was mainly produced from L-sorbose by mixed fermentation of Ketogulonicigenium vulgare and a helper strain (Bacillus spp.) with a low conversion rate for decades. The aim of this study was to enhance the 2-KLG production by co-culturing K. vulgare and Bacillus megaterium using three-stage temperature control (TSTC) strategy. By investigating the temperature effect on the 2-KLG fermentation, the optimum temperatures for the growths of K. vulgare and B. megaterium were 32 °C and 29 °C, respectively, while the optimum temperature for 2-KLG production was 35 °C. We developed a TSTC process: the temperature was kept at 32 °C during the first 16 h of fermentation, then decreased to 29 °C for the following 14 h, and maintained at 35 °C to the end of fermentation. By using this new process, the productivity and yield of 2-KLG from L-sorbose were obtained at 2.19 ± 0.19 g/L/h and 92.91 ± 1.02 g/L in 20-L fermentors for 5 batches, respectively, which were 22.35% and 6.02% higher than that of the control treatment (the single temperature of 29 °C). The increased cell density of K. vulgare during the exponential phase and the enhanced SDH activity (increased by 25.18% at 36 h, 17.14% at 44 h) in the production stage might be the reasons for enhanced 2-KLG conversion rate and yield. Our results demonstrated the feasibility of the TSTC strategy for 2-KLG production.

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Antioxidant capacities of Bacillus endophyticus ST-1 and Ketogulonicigenium vulgare 25B-1 in vitamin C fermentation

Cited by 5 publications

References 28 publications

Recent Advances in 2-Keto-l-gulonic Acid Production Using Mixed-Culture Fermentation and Future Prospects

Recent Advances in 2-Keto-l-gulonic Acid Production Using Mixed-Culture Fermentation and Future Prospects

Efficient Production of 2,5-Diketo-D-gluconic Acid by Reducing Browning Levels During Gluconobacter oxydans ATCC 9937 Fermentation

Enhanced 2-keto-l-gulonic acid production by a mixed culture of Ketogulonicigenium vulgare and Bacillus megaterium using three-stage temperature control strategy

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