Mechanisms of response to pH shock in microbial fermentation.
Bioprocess Biosyst Eng
; 43(3): 361-372, 2020 Mar.
Article
in En
| MEDLINE
| ID: mdl-31650352
ABSTRACT
The following review highlights pH shock, a novel environmental factor, as a tool for the improvement of fermentation production. The aim of this review is to introduce some recent original studies on the enhancement of microbial fermentation production by pH shock. Another purpose of this review is to improve the understanding of the processes that underlie physiological and genetic differences, which will facilitate future research on the improvement of fermentation production and reveal the associated molecular mechanisms. This understanding will simultaneously promote the application of this strategy to other microbial fermentation systems. Furthermore, improvement of the cellular tolerance of genetically engineered bacteria can also be a new field of research in the future to enhance fermentation production.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Bacteria
/
Fermentation
/
Hydrogen-Ion Concentration
Language:
En
Journal:
Bioprocess Biosyst Eng
Journal subject:
BIOTECNOLOGIA
/
ENGENHARIA BIOMEDICA
Year:
2020
Document type:
Article
Affiliation country:
China