中文摘要：

有机酸的积累在工业发酵过程中是一个较为普遍的现象，会导致发酵体系pH的降低，进而引起酸胁迫，限制细胞生长及目标产物的积累。针对这一问题，本文阐述了工业微生物应对酸胁迫所发生的生理变化，提出了微生物在酸性环境中可能的3种自我调节机制，概括总结了目前提高微生物酸耐受性的策略及各自的优缺点，指出了未来可能的发展方向，以期为提高工业微生物的酸耐受性提供思路。

英文摘要：

The accumulation of organic acid in the process of microorganism fermentation leads to the decrease of pH in the fermentation products accumulation. This paper system. It further results in acid stress and restricts the biomass and target summarized self-adjusting mechanism and self-healing for the acid stress of microorganism. It aimed at making it easy transformation law when the microorganism for the microorganism. to understand the acid stress mechanism suffers from acid stress, offering ideas to and the relative p improve the acid hysiology tolerance