The industrial production of vitamin C has long relied on fermentation processes, particularly via the conversion of d-sorbitol into 2-keto-L-gulonic acid (2-KLG), a direct precursor of ascorbic acid.

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods by ...

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...