【摘要】 <正>维生素C(VitaminC,简称Vc),又名L-抗坏血酸(L-Ascorbicacid),是人体必需的一种维生素,生理作用广泛,在医药和食品工业上均有重要地位。目前维生素C的工业生产不论是用Reichstein-Grussner发明的“莱氏合成法”,还是我国发明的“二步发酵法”,都是以D-葡萄糖高压加氢所生成的D-山梨醇作为原料,先行生成维生素C前体——2-酮基-L-古龙酸(以下简称2-KLG),再制备得到维生素C的。近五十年来,各国学者在进行简化“莱氏法”研究的同时,对以D-葡萄糖直接作为原料生成2-KLG合成维生素C开展了一些颇具价值的更多还原

【Abstract】 SCB 125, a new mutant strain of Erwinia sp., could convert D-glucose to 2,5-diketo-D-gluconate, with an average yield of 70mol% and the highest yield of 78mol%, after a period of 36 hours. According to our research, the aeration was extremely important, and the optimum D-glucose concentration in the initial medium was about 6.6%. The pH should be controlled not lower than 4.7. Since 2, 5- diketo-D-gluconate wasn’t stable, CaCO3, a stabilizer of the fermentation process, could promote the conversion of calcium 2, 5-diketo-D-gluconate from D-glucose.更多还原