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食品与发酵工业  2020, Vol. 46 Issue (21): 277-283    DOI: 10.13995/j.cnki.11-1802/ts.024874
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发酵过程中时空水平的动态调控策略研究进展
周胜虎1,2, 毛银1,2, 邓禹1,2*
1(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122);
2(江南大学,江苏省生物活性制品加工工程技术研究中心,江苏 无锡,214122)
Research progress on the dynamic regulation of spatiotemporal level in the fermentation process
ZHOU Shenghu1,2, MAO Yin1,2, DENG Yu1,2*
1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China);
2(Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China)
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摘要 微生物发酵是一个复杂的动态变化过程,细胞生长环境的不断变化增加了代谢调控的难度。此外,发酵系统是一个混合体系,同时存在着具有不同生产性能以及处于不同生长状态的细胞。因此,如何基于细胞内外环境变化动态调控代谢网络,实现所有细胞的最佳生长和产物合成状态,是目前发酵工程和代谢工程的研究重点。该文以影响细胞代谢流量变化因素的时空分布特性为基础,分别介绍了物理化学环境、胞内产物和胞外产物驱动的动态调控策略,为发酵过程的精准控制提供理论和技术参考。
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周胜虎
毛银
邓禹
关键词:  代谢工程  代谢流量  生物传感器  胞内产物  胞外产物    
Abstract: Given that microbial fermentation is a complicated and dynamic process, it is difficult to regulate the metabolic flux due to the changing conditions in cellular growth. Furthermore, the fermentation system is a mixture which contains nongenetic variants with different production performance as well as different growth states. The current focus of fermentation engineering and metabolic engineering is how to simultaneously achieve the optimum growth and production states of individual cell in the fluctuating intra- and extra-cellular environment by dynamically regulating the metabolic network. According to the spatiotemporal distribution properties of metabolic flux perturbance factors, this review highlights the physical and chemical environment-based dynamic regulation strategies, and intracellular or extracellular metabolites-based dynamic regulation strategies. Theoretical and technical references for precise controlling of the fermentation process were also summarized.
Key words:  metabolic engineering    metabolic flux    biosensor    intracellular metabolite    extracellular metabolite
收稿日期:  2020-06-28      修回日期:  2020-06-30           出版日期:  2020-11-15      发布日期:  2020-12-11      期的出版日期:  2020-11-15
基金资助: 国家重点研发计划项目(2019YFA0905500);国家自然科学基金项目(31900066; 21877053)
作者简介:  博士,助理研究员(邓禹教授为通讯作者,E-mail:dengyu@jiangnan.edu.cn)
引用本文:    
周胜虎,毛银,邓禹. 发酵过程中时空水平的动态调控策略研究进展[J]. 食品与发酵工业, 2020, 46(21): 277-283.
ZHOU Shenghu,MAO Yin,DENG Yu. Research progress on the dynamic regulation of spatiotemporal level in the fermentation process[J]. Food and Fermentation Industries, 2020, 46(21): 277-283.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024874  或          http://sf1970.cnif.cn/CN/Y2020/V46/I21/277
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