期刊
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
卷 102, 期 6, 页码 2535-2541出版社
SPRINGER
DOI: 10.1007/s00253-018-8819-6
关键词
Acetobacter pasteurianus; Acetic acid; Acetic acid tolerance; Ethanol respiratory chain; Vinegar
资金
- National Key R&D Program of China [2016YFD0400505]
- National Natural Science Foundation of China [31671851, 31201406]
- Tianjin Municipal Science and Technology Commission [16YFZCNC00650]
- Rural Affairs Committee of Tianjin [201701180]
- Program for Changjiang Scholars and Innovative Research Team in University [IRT15R49]
Aerobic Acetobacter pasteurianus is one of the most widely used bacterial species for acetic acid and vinegar production. The acetic acid condition is the primary challenge to the industrial application of A. pasteurianus. Thus, numerous endeavors, including strain improvement and process control, have been performed to improve the product formation and acetic acid tolerance of A. pasteurianus. The metabolic features of A. pasteurianus have been gradually elucidated through omic techniques, such as genomics and proteomics. In this mini review, we summarized bioprocess engineering methods that improved product formation of A. pasteurianus by exploiting its metabolic features. Moreover, given that A. pasteurianus is an important functional microorganism in traditional vinegar production, we discuss its metabolism when cocultured with other microorganisms in traditional vinegar production.
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