Redox potential control and applications in microaerobic and anaerobic fermentations.

Chen-Guang Liu, Chuang Xue, Yen-Han Lin, Feng-Wu Bai

School of Life Sciences and Biotechnology, Dalian University of Technology, Dalian 116023, China.

Biotechnology advances 2013 Mar-Apr

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Many fermentation products are produced under microaerobic or anaerobic conditions, in which oxygen is undetectable by dissolved oxygen probe, presenting a challenge for process monitoring and control. Extracellular redox potentials that can be detected conveniently affect intracellular redox homeostasis and metabolism, and consequently control profiles of fermentation products, which provide an alternative for monitoring and control of these fermentation processes. This article reviews updated progress in the impact of redox potentials on gene expression, protein biosynthesis and metabolism as well as redox potential control strategies for more efficient production of fermentation products, taking ethanol fermentation by the yeast Saccharomyces under microaerobic conditions and butanol production by the bacterium Clostridium under anaerobic conditions as examples. Copyright © 2012 Elsevier Inc. All rights reserved.

Citation

Chen-Guang Liu, Chuang Xue, Yen-Han Lin, Feng-Wu Bai. Redox potential control and applications in microaerobic and anaerobic fermentations. Biotechnology advances. 2013 Mar-Apr;31(2):257-65