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

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.