The industrial production of Vitamin C typically involves the Reichstein process or modernized fermentation methods. In the traditional Reichstein process, D-glucose is converted to L-sorbose through microbial fermentation using specific strains of bacteria, such as Acetobacter suboxydans. The conversion process is highly dependent on the catalytic activity of these microorganisms, which oxidize the glucose to produce L-sorbose. This step is critical as it sets the stage for subsequent chemical transformations leading to the final product, Vitamin C.
