Acetone-butanol fermentation revisited
Acetone-butanol fermentation revisited
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DOI：
10.1128/mr.50.4.484-524.1986
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发表时间：
1986-12
期刊：
影响因子：
--
通讯作者：
D. T. Jones;D. R. Woods
中科院分区：
文献类型：
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作者：
D. T. Jones;D. R. Woods
利用产溶剂的梭状芽胞杆菌生产丙酮和丁醇是最早开发的大规模工业发酵工艺之一，在本世纪上半叶，它的重要性仅次于乙醇发酵。在20世纪60年代早期，这种发酵几乎完全消亡的原因是发酵过程在经济上无法与化学合成的溶剂型相竞争。然而，对使用可再生资源作为生产化学品的原料的兴趣以及生物技术领域的最新发展使人们重新对发酵途径作为溶剂生产的可能来源感兴趣（20,29,141,43,143,221,248,294）。在过去的7年里，为了更好地了解这种复杂而有趣的发酵过程，为了开发一种更有效和更有竞争力的发酵过程，研究已经升级。虽然许多作者对丙酮-丁醇（AB）发酵的历史和发展的各个方面都有记载，但这些信息是分散和不完整的，没有对AB发酵的历史发展进行全面的描述。本文综述了世界各地传统工业AB发酵的起源和发展，讨论了当前生物化学、遗传和工艺工程方面的研究进展，并对建立可行的工业AB发酵工艺存在的问题和前景进行了展望。微生物发酵生产丁醇是巴斯德于1861年首次报道的。在19世纪后半叶，许多研究者对厌氧细菌生产丁醇进行了研究（见参考文献120、168、212、246的评论）。然而，直到1905年，Schardinger（227）才报道了通过发酵生产面酮。
The production of acetone and butanol by means of solvent-producing strains of Clostridium spp. was one of the first large-scale industrial fermentation processes to be de-veloped, and during the first part of this century it ranked second in importance only to ethanol fermentation. The reason for the almost total demise of this fermentation in the early 1960s was the inability of the fermentation process to compete economically with the chemical synthesis of sol-vents. However, interest in the use of renewable resources as feedstocks for the production of chemicals and recent developments in the field of biotechnology have resulted in a renewal of interest in the fermentation route as a possible source of solvent production (20, 29, 141, 143, 221, 248, 294). Within the last 7 years there has been an escalation in research aimed at obtaining a greater understanding of this complex and interesting fermentation, with the aim of developing a more efficient and competitive fermentation process. Although various aspects of the history and development of acetone-butanol (AB) fermentation have been documented by a number of authors, the information is scattered and incomplete, and there is no comprehensive account of the historical development of AB fermentation. We have reviewed the origin and development of conventional industrial AB fermentation in different parts of the world and discuss the current biochemical, genetic, and process engineering research in relation to the problems and prospects of the re-establishment of a viable industrial AB fermentation process.HISTORY Origin of AB Fermentation The production of butanol in a microbial fermentation was first reported by Pasteur in 1861. During the latter part of the 19th century the production of butanol by anaerobic bacteria was studied by a number of investigators (see reviews in references 120, 168, 212, 246). However, it was only in 1905 that Schardinger (227) reported the production ofacetone by fermentation.