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Ascorbic acid =. L-Ascorbic acid is an important product currently made using the Reichstein process, which is mainly chemical. Recently, bacteria have been identified that are able to transform in a very efficient way glucose to 2,5-keto-D-gluconic acid and this product to 2-keto-L-idonic acid, precursor of L-ascorbic acid.
citric acid =Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch based media.
vanillin=The production of vanillin by microorganisms is associated to the formation of a number of compounds such as vanillic acid and vanillyl alcohol, which can act, together with vanillin, as potential inhibitors of the bioconversion, decreasing the amount of ferulic acid addressed to the production of the desired product
β-carotene =As it has been mentioned β -carotene can be produced by many microorganisms. Focusing on yeasts of the genus Rhodotorula, there are some species such as Rhodotorula glutinis, Rhodotorula minuta, Rhodotorula mucilaginosa, Rhodotorula acheniorum and Rhodotorula graminis recognized as carotenoid producers
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