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Mechanisms of response to pH shock in microbial fermentation

机译:微生物发酵对pH休克的反应机理

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摘要

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.
机译:以下评论重点介绍了pH冲击,这是一种新型的环境因素,可作为提高发酵产量的工具。这篇综述的目的是介绍一些有关通过pH休克增强微生物发酵生产的最新研究。本综述的另一个目的是增进对生理和遗传差异基础的过程的理解,这将有助于将来有关发酵生产改善的研究并揭示相关的分子机制。这种理解将同时促进该策略在其他微生物发酵系统中的应用。此外,提高基因工程细菌的细胞耐受性也可能是将来提高发酵产量的新研究领域。

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