Microbial Sensing in Fermentation

A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications

Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors -- noted experts in the field -- cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling.

This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation.

The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book:

• Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology

• Includes information on the significant recent advances in industrial fermentation

• Contains contributions from a panel of highly-respected experts in their respective fields

• Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology

Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.

Inhalt

List of Contributors xi

1 Biochemical Aspects of Microbial Product Synthesis: a Relook **1
**G. Gallastegui, A. Larrañaga, Antonio Avalos Ramirez, and Thi Than Ha Pham

1.1 Introduction 1

1.2 History of Industrial Production of Microbial Products 2

1.2.1 Advances of Biochemical Engineering and Their Effects on Global Market of Microbial Products 3

1.2.2 Importance of Microbial Sensing in Product Formation 6

1.3 Conclusion 7

Acknowledgments 8

References 8

2 Cellular Events of Microbial Production: Important Findings So Far **11
**Devangana Bhuyan and Ratul Kumar Das

2.1 Introduction 11

2.2 Microbial Metabolism and Evolution of Metabolic Pathways 12

2.3 Microbial Fermentation 12

2.4 The Microbial Cellular Events 15

2.5 Cell Signalling in Microorganisms 19

2.6 Microbial Performance Under Stress Conditions 21

Acknowledgment 24

References 24

3 Microbial Metabolism in a Refined Carbon Source: Generalities **27
**Vinayak Laxman Pachapur, Preetika Rajeev Kuknur, Satinder Kaur Brar, and Rosa Galvez-Cloutier

3.1 Introduction 27

3.2 Microbial Metabolism in Presence of Pure and Crude Substrate 29

3.3 Microbial Metabolism in Presence of Pure and Mixed Cultures 31

3.4 Microbial Metabolism in the Presence of CoSubstrate 33

3.5 Microbial Metabolism in the Presence of Input Parameters 35

3.6 Microbial Metabolism in the Presence of Varying Fermentation Conditions 37

3.7 Pros and Cons of Refined Substrate for Metabolic Metabolisms 38

3.8 Conclusions

39 Acknowledgment 40

References 40

4 Nonrefined Carbon Sources and Microbial Performance 43
**Guneet Kaur

4.1 Introduction 43

4.2 Nonrefined Carbon Sources: a Brief Account 43

4.3 Microbial Assimilation of NonRefined Carbon Sources 45

4.4 Microbial Sensing to NonRefined Carbon Sources 48

4.4.1 Microbial Metabolism and Regulatory Circuits 48

4.4.2 CCR Regulation of Carbon Uptake and Metabolism 51

4.5 Guiding Product Outcomes via Rewiring of Cellular Regulatory Circuit 53

4.5.1 Cellular Engineering in E. Coli for Bioprocessing of NonRefined Carbon Sources 54

4.5.2 Rewiring S. cerevisiae for Accumulation and Conversion of Nonrefined Carbon Sources 55

4.6 Conclusions 56

References 57

5 Cellular versus Biochemical Control over Microbial Products **61
**Carlos S. Osorio-González, Krishnamoorthy Hegde, and Satinder Kaur Brar

5.1 Introduction 61

5.2 3 Hydroxypropionic Acid 62

5.3 Fumaric Acid 64

5.4 Itaconic Acid 65

5.5 Glucaric Acid 67

5.6 Butanol 68

5.7 Malic Acid 69

5.8 Gluconic Acid 71

5.9 Aminovalaric Acid 71

5.10 Glutamic Acid 73

5.11 Cadaverine (1,5diaminopentane) 74

5.12 Conclusion 76

Acknowledgment 76

References 76

6 PreTreatment of Alternative Carbon Source: How Does it Make Sense to Microorganism at Cellular Level? 89
**Joseph Sebastian, Pratik Kumar, Krishnamoorthy Hegde, Satinder Kaur Brar, Mausam Verma, and Ratul Kumar Das

6.1 Introduction 89

6.2 Pre Treated Carbon Source and Microbial Assimilation: Cellular and Biochemical Aspects 91

6.2.1 Alcohols 94

6.2.1.1 Bioethanol 94

6.2.1.2 Butanol and Acetone 96

6.2.2 Hydrogen 98

6.2.3 Methane/biogas 101

6.2.4 Organic Acids 103

6.3 Challenges of Inhibitory Hydrolysis Products and Strategic Solution 106

6.3.1 Inhibitory Products: Pretreatment Metabolites or Byproducts 106 6.3.1.1 Aliphatic Compounds 106</...