Mechanisms of response to pH shock in microbial fermentation

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...

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Bibliographic Details
Published in:Bioprocess and biosystems engineering 2020-03, Vol.43 (3), p.361-372
Main Authors: Pan, Long, Chen, Xu-Sheng, Wang, Kai-Fang, Mao, Zhong-Gui
Format: Article
Language:English
Subjects:
Biotechnology
Chemistry
Chemistry and Materials Science
Critical Review
Environmental Engineering/Biotechnology
Environmental factors
Fermentation
Food Science
Genetic engineering
Industrial and Production Engineering
Industrial Chemistry/Chemical Engineering
Microorganisms
Molecular modelling
pH effects
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Summary: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.
ISSN:1615-7591
1615-7605
DOI:10.1007/s00449-019-02232-4