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Electro-fermentation : merging electrochemistry with fermentation in industrial applications

(2016) TRENDS IN BIOTECHNOLOGY. 34(11). p.866-878
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Abstract
Electra-fermentation (EF) merges traditional industrial fermentation with electro-chemistry. An imposed electrical field influences the fermentation environment and microbial metabolism in either a reductive or oxidative manner. The benefit of this approach is to produce target biochemicals with improved selectivity, increase carbon efficiency, limit the use of additives for redox balance or pH control, enhance microbial growth, or in some cases enhance product recovery. We discuss the principles of electrically driven fermentations and how EF can be used to steer both pure culture and microbiota-based fermentations. An overview is given on which advantages EF may bring to both existing and innovative industrial fermentation processes, and which doors might be opened in waste biomass utilization towards added-value biorefineries.
Keywords
UPGRADING DILUTE ETHANOL, SUCCINIC ACID PRODUCTION, REDUCED NEUTRAL RED, SACCHAROMYCES-CEREVISIAE, MICROBIAL ELECTROSYNTHESIS, BIOELECTROCHEMICAL SYSTEM, WASTE-WATER, ACTINOBACILLUS-SUCCINOGENES, CONTINUOUS CULTIVATION, ENERGY-CONSERVATION

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Chicago
Schievano, Andrea, Tommy Pepé Sciarria, Karolien Vanbroekhoven, Heleen De Wever, Sebastià Puig, Stephen Andersen, Korneel Rabaey, and Deepak Pant. 2016. “Electro-fermentation : Merging Electrochemistry with Fermentation in Industrial Applications.” Trends in Biotechnology 34 (11): 866–878.
APA
Schievano, A., Sciarria, T. P., Vanbroekhoven, K., De Wever, H., Puig, S., Andersen, S., Rabaey, K., et al. (2016). Electro-fermentation : merging electrochemistry with fermentation in industrial applications. TRENDS IN BIOTECHNOLOGY, 34(11), 866–878.
Vancouver
1.
Schievano A, Sciarria TP, Vanbroekhoven K, De Wever H, Puig S, Andersen S, et al. Electro-fermentation : merging electrochemistry with fermentation in industrial applications. TRENDS IN BIOTECHNOLOGY. 2016;34(11):866–78.
MLA
Schievano, Andrea, Tommy Pepé Sciarria, Karolien Vanbroekhoven, et al. “Electro-fermentation : Merging Electrochemistry with Fermentation in Industrial Applications.” TRENDS IN BIOTECHNOLOGY 34.11 (2016): 866–878. Print.
@article{7182875,
  abstract     = {Electra-fermentation (EF) merges traditional industrial fermentation with electro-chemistry. An imposed electrical field influences the fermentation environment and microbial metabolism in either a reductive or oxidative manner. The benefit of this approach is to produce target biochemicals with improved selectivity, increase carbon efficiency, limit the use of additives for redox balance or pH control, enhance microbial growth, or in some cases enhance product recovery. We discuss the principles of electrically driven fermentations and how EF can be used to steer both pure culture and microbiota-based fermentations. An overview is given on which advantages EF may bring to both existing and innovative industrial fermentation processes, and which doors might be opened in waste biomass utilization towards added-value biorefineries.},
  author       = {Schievano, Andrea and Sciarria, Tommy Pep{\'e} and Vanbroekhoven, Karolien and De Wever, Heleen and Puig, Sebasti{\`a} and Andersen, Stephen and Rabaey, Korneel and Pant, Deepak},
  issn         = {0167-7799},
  journal      = {TRENDS IN BIOTECHNOLOGY},
  keyword      = {UPGRADING DILUTE ETHANOL,SUCCINIC ACID PRODUCTION,REDUCED NEUTRAL RED,SACCHAROMYCES-CEREVISIAE,MICROBIAL ELECTROSYNTHESIS,BIOELECTROCHEMICAL SYSTEM,WASTE-WATER,ACTINOBACILLUS-SUCCINOGENES,CONTINUOUS CULTIVATION,ENERGY-CONSERVATION},
  language     = {eng},
  number       = {11},
  pages        = {866--878},
  title        = {Electro-fermentation : merging electrochemistry with fermentation in industrial applications},
  url          = {http://dx.doi.org/10.1016/j.tibtech.2016.04.007},
  volume       = {34},
  year         = {2016},
}

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