Transformation of Sorbitol to Sorbose - L sorbose is a chemical precursor of L a scorbic acid (vitamin C), which is used in vitamin preparations and also used as antioxidant in food manufacture; L sorbose is produced from dehydrogenation of D-sorbitol using Acetobacter 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 CaC03. Fermentation is carried out at 3O-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.