Traditional ethanol fermentation becomes inhibitory to microbial growth at ethanol concentrations that depend on the producer organism, leading to reduced ethanol productivity.
As we will see below, these three areas of microbiology (penicillin, microbial fermentation, and biological nitrogen fixation) all became important topics of Dr. Fan's research after his return to China.
Thus, improving cell tolerance has become a major challenge for microbial fermentation.
From a physiological point of view, non-starch polysaccharides (NSP), non-digestible oligosaccharides and resistant starch (RS) have to be included in the soluble DF fraction because they are not hydrolyzed by endogenous enzymes, and consequently, become available as substrates for microbial fermentation in the intestine (Cummings and Stephen, 2007).
Because butanol is classified as an extremely toxic chemical to microorganisms, its toxicity becomes the primary problem for its production via microbial fermentation.
Recently, cell tolerance toward environmental stresses has become the major problem in the development of industrial microbial fermentation.
Since the growth of microorganisms as well as enzyme production through microbial fermentation is dependent up on a number of physico-chemical parameters, it becomes imperative to optimize these culture conditions for maximum enzyme production.
Recently, the production of foreign proteins in GE plants has become a viable alternative to conventional production systems such as microbial fermentation or mammalian cell culture.
Although microbial fermentation is an ecofriendly way to convert lignocellulose into biofuel, it will take time to become a commercial reality.
Although microbial fermentation is the common approach to produce γ-PGA, the broth at the latter stage usually becomes very viscous and severely influences the metabolites producing pattern of target microbe.
