Microorganism fermentation is a rapidly growing field, and space microgravity can affect the fermentation process. Exposure to space microgravity can induce mutant microorganisms, which can have improved fermentation potentials. The space environment includes microgravity, space radiation, ultra-vacuum, and ionosphere ionized by solar and cosmic radiations. China has been conducting space microorganism experiments in its space station program since 1999. Several experiments have been conducted, including the discovery of mutant strains with improved fermentation potentials. For example, a mutant strain of Lactobacillus acidophilus showed improved fermentation potentials under microgravity. Other experiments have also shown improvements in fermentation cycle times, product yields, and antibiotic activities. The effects of space microgravity on fermentation can be attributed to changes at the genome, transcriptome, proteome, and metabolome levels. The altered environmental conditions in space can stimulate genetic mutations, leading to improved fermentation potentials. Overall, space microgravity can provide an unprecedented platform for exploring microorganism utilization systems and discovering new mutant strains with improved fermentation potentials.
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