“…Most advancements in the fermentative preparation of gluconic acid nowadays are focused on the development of more efficient reactors and purification systems (Pal et al, 2016). Typical microorganisms used for the gluconic acid production are bacteria Acetobacter diazotrophicus (Attwood et al, 1991), Gluconobacter oxydans (Pal et al, 2017;Hou et al, 2018;Yao et al, 2017;Zhou et al, 2019a;Jiang et al, 2017), G. japonicus (Cañete-Rodríguez et al, 2015, Pseudomonas taetrolens (Alonso et al, 2015), Zymomonas mobilis (Ferraz et al, 2001;Silveira et al, 1999), fungi Aspergillus niger (Ajala et al, 2017;Chuppa-Tostain et al, 2018;Ahmed et al, 2015), A. carneus (Tarekegn and Jabasingh, 2019), A. terreus (Dowdells et al, 2010), Penicillium variabile (Crognale et al, 2008), P. puberulum (Ahmed et al, 2015), P. frequentans (Ahmed et al, 2015), and yeast-like fungi Aureobasidium pullulans Rehm, 2006a, 2006b;Anastassiadis et al, 2003).…”