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Home >> Industrial and Microbial Biotechnology >> Microbes and Microbial Genomics for Industry >> Transformation of Sorbitol to Sorbose

Transformation of Sorbitol to Sorbose
L-sorbose is a chemical precursor of L-ascorbic acid (vitamin C), which is used in vitamin preparations and also used as antioxidant in food manufacture. L-sorbose is dehydrogenation of D-sorbitol suboxydans.

Sorbitol is added at an initial concentration of 20% in the nutrient medium consisting of 0.5% yeast extract or maize steep liquor and CaCO3. Fermentation is carried out at 30-35°C with vigorous aeration and agitation. Yields of 90-95% can be obtained in one or two days. L-sorbose is recovered by filtering the medium and by concentrating the filtrate under vacuum to syrup, which crystallizes on cooling. The crystals are washed with ice water and dried.

Microbial conversion of sorbitol to sorbose

Microbial Conversion of Sorbitol to Sorbose

 

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