Vitamin E Microbial Production Reaches 3.51 g/L, Xiamen University Demonstrates Commercial Potential for First Time

A team led by Professor Yuan Jifeng at Xiamen University produced vitamin E through microbial fermentation at up to 3.51 g/L, demonstrating the feasibility of commercial production for the first time. The team scaled production from 508 mg/L in flask cultures through fed-batch cultivation, overcoming challenges involving a new pathway in Rhodobacter and the GR enzyme. The microbial process is expected to provide an environmentally friendly vitamin E production technology that could replace chemical synthesis and plant extraction.