Electro-fermentation: Sustainable bioproductions steered by electricity

发酵 背景(考古学) 原材料 生化工程 制浆造纸工业 化学 工艺工程 生物技术 食品科学 生物 工程类 古生物学 有机化学
作者
Bernardino Virdis,Robert D. Hoelzle,Angela Marchetti,Santiago T. Boto,Miriam A. Rosenbaum,Ramiro Blasco-Gómez,Sebastià Puig,Stefano Freguia,Marianna Villano
出处
期刊:Biotechnology Advances [Elsevier]
卷期号:59: 107950-107950 被引量:28
标识
DOI:10.1016/j.biotechadv.2022.107950
摘要

The market of biobased products obtainable via fermentation processes has steadily increased over the past few years, driven by the need to create a decarbonized economy. To date, industrial fermentation (IF) employs either pure or mixed microbial cultures (MMC), whereby the type of the microbial catalysts and the used feedstock affect metabolic pathways and, in turn, the type of product(s) generated. In many cases, especially when dealing with MMC, the economic viability of IF is still hindered by factors such as the low attained product titer and selectivity, which ultimately challenge the downstream recovery and purification steps. In this context, electro-fermentation (EF) represents an innovative approach, based on the use of a polarized electrode interface to trigger changes in the rate, yield, titer or product distribution deriving from traditional fermentation processes. In principle, the electrode in EF can act as an electron acceptor (i.e., anodic electro-fermentation, AEF) or donor (i.e., cathodic electro-fermentation, CEF), or simply as a means to control the oxidation-reduction potential of the fermentation broth. However, the molecular and biochemical basis underlying EF are still largely unknown. This review provides a comprehensive overview of recent literature studies including both AEF and CEF examples using pure or mixed microbial cultures. A critical analysis of biochemical, microbiological, and engineering aspects which presently hamper the transition of the EF technology from the laboratory to the market is also presented.

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