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A brief review on recent development of multidisciplinary engineering in fermentation of Saccharomyces cerevisiae
Journal of Biotechnology ( IF 4.1 ) Pub Date : 2021-07-30 , DOI: 10.1016/j.jbiotec.2021.07.013
Shiwen Zhuang 1 , Neil Renault 1 , Ian Archer 2
Affiliation  

Fermentation technology has unprecedented potential to upgrade state-of-art biotechnology and refine the processes used in existing ones, taking into account of complex technical, economic and environmental factors. Given the economic importance and ongoing challenges of biotech sector, multidisciplinary engineering technologies is poised to become an increasingly important tool along with the emergence of modern technology and innovation. This article reviews recent technology advancement in the field of fermentation using Saccharomyces cerevisiae. Interesting research progress has been made by leveraging multiple engineering fields such as electrical engineering, information engineering, electrochemical engineering and new material development, leading to recent development of novel real-time probes (electronic nose technology, analysis of yeast morphology and metabolites, timely control of glucose feed), improved understanding of electro-fermentation (enhanced electronic transfer provision), as well as application of cost-effective and sustainable materials (bioreactor vessel manufactured from textile, and yeast immobilisation support matrix made from abundant natural biomass). To the best of our knowledge, the subject is reviewed for the first time in recent years. Furthermore, this review also constitutes a futuristic S. cerevisiae fermentation process based on the recent advancement discussed.



中文翻译:

酿酒酵母发酵多学科工程研究进展简述

考虑到复杂的技术、经济和环境因素,发酵技术在升级最先进的生物技术和改进现有技术中使用的工艺方面具有前所未有的潜力。鉴于生物技术领域的经济重要性和持续挑战,随着现代技术和创新的出现,多学科工程技术有望成为越来越重要的工具。本文回顾了酿酒酵母发酵领域的最新技术进展. 利用电气工程、信息工程、电化学工程和新材料开发等多个工程领域取得了有趣的研究进展,导致了新型实时探针(电子鼻技术、酵母形态和代谢物分析、及时控制)的最新发展。葡萄糖饲料),提高对电发酵的理解(增强的电子转移提供),以及应用具有成本效益和可持续的材料(由纺织品制造的生物反应器容器,以及由丰富的天然生物质制成的酵母固定支持基质)。据我们所知,该主题是近年来第一次进行审查。此外,该评论还构成了未来主义的酿酒酵母 发酵过程基于最近的进展讨论。

更新日期:2021-08-05
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