基于组学技术的维生素C二步混菌发酵研究进展

Two-step fermentation of vitamin C with mixed bacteria based on omics: a review

摘要:

二步发酵法是工业化生产维生素C (vitamin C, Vc)的主要方法，其中第二步由伴生菌与产酸菌(普通生酮基古龙酸菌)组合进行混菌发酵产生Vc前体2-酮基-l-古龙酸(2-keto-l-gluonic acid, 2-KLG)的机制，一直是科研人员研究的重要科学问题。通过高通量基因组学、转录组学、蛋白组学、代谢组学等组学技术揭示生物系统中各个组分相互作用关系已经成为主要的研究手段。本文对近年来利用组学技术解析Vc混菌发酵中两菌互作关系、解除发酵系统的氧化胁迫、伴生活性物质、产酸菌群体感应、外源添加物、基因工程改造产酸菌促进产2-KLG等方面的研究进行综述，并为进一步的探索和深入研究提供思路。

Abstract:

Two-step fermentation is the main method for the industrial production of vitamin C (Vc). The mechanism for the production of Vc precursor 2-keto-l-gluonic acid (2-KLG) in the second step with mixed bacteria composed of companion strain and 2-KLG-producing Ketogulonigenium vulgare has been a research focus. It has become a common method to reveal the interactions of various components in biological systems through high-throughput genomics, transcriptomics, proteomics, metabolomics and other omics. In this paper, we summarized the research on the use of omics in elucidating the interactions between two bacteria in fermentation of Vc, the relief of oxidative stress, companion active substances, quorum sensing in K. vulgare, exogenous additives, and genetic modification of K. vulgare to promote 2-KLG production, providing ideas for further exploration and research.