典型工业发酵过程环境变化下的细胞自适应行为与系统优化  

Fermentation optimization based on cell self-adaptation to environmental stress – a review

作　　者：丁健[1] 罗洪镇 史仲平[1] Jian Ding;Hongzhen Luo;Zhongping Shi(School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China;School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai’an 223003,Jiangsu,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]淮阴工学院生命科学与食品工程学院,江苏淮安223003

出　　处：《生物工程学报》2019年第10期1986-2002,共17页Chinese Journal of Biotechnology

基　　金：国家自然科学基金(Nos.21606106,21808075);江苏省自然科学基金(Nos.BK20150127,BK20160162,BK20170459)资助~~

摘　　要：工业发酵过程中,当细胞遭受到极端环境胁迫或剧烈环境变化时,细胞必须要作出必要的举动来适应环境的剧烈变化。细胞的自适应行为有可能不能应对剧烈的环境变化,导致发酵失败;但也有可能产生意想不到的效果,改善发酵性能。文中以毕赤酵母Pichia pastoris生产异源蛋白和丁醇发酵过程为例,阐述了环境变化条件下的细胞自适应行为及其基于自适应行为的发酵过程优化方法和策略,为利用基于细胞自适应行为的发酵过程优化提供参考。In industrial fermentation processes,bacteria have to adapt environmental stresses.Sometimes,such a self-adaption does not work and will cause fermentation failures,although such adaptation also can generate unexpected positive effects with improved fermentation performance.Our review introduces cell self-adaption to environmental variations or stress,process optimization based on such self-adaptions,with heterologous proteins production by Pichia pastoris and butanol fermentation as examples.Our review can sever as reference for fermentation optimization based on cell self-adaption.

关 键 词：细胞自适应行为 环境变化 发酵过程优化 异源蛋白生产 丁醇发酵 

分 类 号：TS2[轻工技术与工程—食品科学与工程]