a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal.
b Sorbonne Universités , Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu , Compiegne France.
Crit Rev Biotechnol. 2018 Feb;38(1):122-140. doi: 10.1080/07388551.2017.1312272. Epub 2017 Apr 20.
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels, since the aim is microbial growth and fermentation under these stress conditions. During these sub-lethal conditions, microbial strains develop specific genetic, physiologic and metabolic stress responses, possibly leading to fermentation products and processes with novel characteristics. In some cases, these modifications can represent considerable improvements, such as increased yields, productivities and fermentation rates, lower accumulation of by-products and/or production of different compounds. Although several studies report the successful application of these technologies during the fermentation processes, information on this subject is still scarce and poorly understood. For that reason, the present review paper intends to assemble and discuss the main findings reported in the literature to date, and aims to stimulate interest and encourage further developments in this field.
提高相关微生物发酵的产量和生产力值是科学界日益关注的问题。因此，已经测试了几种策略来刺激微生物的生长并操纵其代谢行为。一种很有前途的方法涉及在非常规条件下进行发酵过程，包括高压（HP）、电场（EF）和超声波（US）。这些先进技术通常用于食品加工中的微生物灭活。然而，本研究中描述的方法侧重于在亚致死水平下使用这些技术，因为目的是在这些应激条件下进行微生物生长和发酵。在这些亚致死条件下，微生物菌株会发展出特定的遗传、生理和代谢应激反应，可能导致发酵产物和过程具有新的特性。在某些情况下，这些修改可以代表相当大的改进，例如提高产量、生产力和发酵速度，减少副产物的积累和/或生产不同的化合物。尽管有几项研究报告了这些技术在发酵过程中的成功应用，但关于这个主题的信息仍然很少且理解不足。因此，本综述论文旨在收集和讨论迄今为止文献中报道的主要发现，并旨在激发该领域的兴趣和鼓励进一步发展。
