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Updated: May 18, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
Published on: March 22, 2022
Structure, mechanism and regulation of an artificial microbial ecosystem for vitamin C production
Wei Zou1, Liming Liu, Jian Chen
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
Abstract:
At present, the modern two-step fermentation process is one of the major approaches for the industrial production of vitamin C. The key step in this process is the conversion of L-sorbose to 2-keto-L-gulonic acid (2-KLG), the vitamin C precursor, which is accomplished by an artificial microbial ecosystem consisting of Ketogulonicigenium vulgare and Bacillus megaterium. This review describes current progress in understanding this ecosystem, not only the individual physiological characteristics of the two strains, but also the interactions between them. Special emphasis is placed on recent systems biology studies of the ecosystem. We also discuss the regulation and improvement of this ecosystem, including analysis of the fermentation medium components and genetic engineering and optimum fermentative strategies. Finally, perspectives on the knowledge and engineering of this important artificial microbial ecosystem are discussed.
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