Production of ascorbic acid/vitamin c

Production of ascorbic acid/vitamin c

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  PRODUCTION OF VITAMIN-CBY METABOLLIC ENGINEERING By: Chaitanya.V MICROBIAL BIOTECHNOLOGY
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  CONTENTS • Introduction • L-Ascorbicacid manufactured by Metabollic Engineering a) Reichstein-Grussner synthesis. b) Two-step fermentation process c) Mixed fermentation process • References
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  Introduction  Vitamin Cis known as Ascorbic acid.  L-Ascorbic was discovered in 1919,isolated in pure form from lemon juice in 1932.  Molecular FormulaC6H8O6  Water soluble antioxidant  Strong reducing agent  Important role in cellular oxidation-reduction reactions. Ascorbic acid.
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   Dietary Sourcesorange, kiwi, lemon, guava, grapefruit, and vegetables such as broccoli, cauliflower, Brussel sprouts and capsicums.  The current recommended dietary allowance (RDA) 60 mg/day.  Deficiency Scurvy (bleeding gums, rashes or red spots,muscle weakness, swollen gums, or weight loss)  Most mammals can synthesize vitamin C from glucose in their liver, except for some species, such as humans(Lacks L-gulonolactone oxidase).  L-Ascorbic acid manufactured by Metabollic Engineering a) Reichstein-Grussner synthesis. b) Two-step fermentation process c) Mixed fermentation process
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  Reichstein-Grussner synthesis.  MicroorganismAcetobacter xylinum or A. suboxydans (sorbitol dehydrogenase).  DAKS: Diacetone Ketogulonic acid,is formed by oxidize.  Submerged bioreactor fermentation process is ideal for this reaction.  Duration 24 hours  temperature 30-35°C.  This process is not eco-friendly: 1. Requires high pressure and temperature. 2. Acetone is toxic substance Glucose hydrogenation Sorbitol Sorbose acetone Diacetone L Sorbose DAKS L-Ascorbic acid
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  Two-step fermentation process Sorbitol Sorbitol dehydrogenase Sorbose Chemical oxidation KLG Rawascorbic Acid treatment Purified ascorbic acid  Microorganisms Ketogulonicigenium ,Gluconobacter oxydans  2-Keto L-gluconic acid is the precursor.  Two-step fermentation process. Many efforts, such as strains improvements, metabolic regulation and fermentation process optimization, have been made to improve the fermentation efficiency for KLG production  Anti-foaming agents are used.  Facilitate the settling of debris, Off flavors  Vitamin C production due to low cost and high product quality.
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  Mixed fermentation process •A mixed fermentation consisting of Ketogulonicigenium vulgare and Bacillus endophyticus. • B. endophyticus accelerated the growth and caused excessive accumulation of reactive oxygen species in K. vulgare , resulting in oxidative stress. • The fermentation product from the mixed culture broth in the D-Sorbitol- containing medium was identified as 2-Keto-L-gulonic acid by HPLC. • K. vulgare significantly enhance cell growth and 2-KLG production. • Bacillus endophyticus provide necessary nutrients.
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  REFERENCES  Industrial microbiology -A.H.patel Article: Production of Important Organic Acids by Fermentation  Research gate: Industrial Fermentation of Vitamin C  https://doi.org/10.1080/13102818.2018.1447854  https://doi.org/10.1080/13102818.2015.1063970  https://www.nih.gov/
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  THANK YOU