Effect of biomass concentration and mycelial morphology on fermentation broth rheology

Riley, G. L.; Tucker, K. G.; Paul, Goutam; Thomas, C. R.

doi:10.1002/(sici)1097-0290(20000420)68:2<160::aid-bit5>3.0.co;2-p

Cited by 114 publications

(82 citation statements)

References 31 publications

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“…The relationship between the mycelial morphology and the rheological properties of the cultivation medium has been the subject of a number of studies (2,15,19,25). The hyphal length per branch (length of the hyphal growth unit [l HGU ]) affects the overall morphology (34); a low l HGU has been associated with the formation of clumps smaller than those formed at a high l HGU (2).…”

mentioning

confidence: 99%

Metabolic Engineering of the Morphology of Aspergillus oryzae by Altering Chitin Synthesis

Müller

McIntyre

Hansen

et al. 2002

Appl Environ Microbiol

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Morphology and ␣-amylase production during submerged cultivation were examined in a wild-type strain (A1560) and in strains of Aspergillus oryzae in which chitin synthase B (chsB) and chitin synthesis myosin A (csmA) have been disrupted (ChsB/G and CM101). In a flowthrough cell, the growth of submerged hyphal elements was studied online, making it possible to examine the growth kinetics of the three strains. The average tip extension rates of the CM101 and ChsB/G strains were 25 and 88% lower, respectively, than that of the wild type. The branching intensity in the CM101 strain was 25% lower than that in the wild type, whereas that in the ChsB/G strain was 188% higher. During batch cultivation, inseparable clumps were formed in the wild-type strain, while no or fewer large inseparable clumps existed in the cultivations of the ChsB/G and CM101 strains. The ␣-amylase productivity was not significantly different in the three strains. A strain in which the transcription of chsB could be controlled by the nitrogen source-regulated promoter niiA (NiiA1) was examined during chemostat cultivation, and it was found that the branching intensity could be regulated by regulating the promoter, signifying an important role for chsB in branching. However, the pattern of branching responded very slowly to the change in transcription, and increased branching did not affect ␣-amylase productivity. ␣-Amylase residing in the cell wall was stained by immunofluorescence, and the relationship between tip number and enzyme secretion is discussed.Filamentous fungi, such as Aspergillus oryzae, are widely used for industrial enzyme production, since they are able to secrete large amounts of proteins (e.g., amylases, proteases, phytases, and lipases) into the medium. Filamentous fungi grow by hyphal extension and branching through processes that are regulated in a way that is still not completely understood. During submerged cultivation, the growing hyphal elements tend to entangle, and this affects the rheology of the cultivation medium and the mixing characteristics in an undesirable fashion. This results in poor mixing and poor mass transfer of the substrate, and it makes the morphologies of filamentous fungi an obvious, yet unanswered, challenge in process optimization. Recently, however, there have been major advances in the tools available for metabolic engineering of aspergilli (reviewed by McIntyre et al. [17]), such as developments in genomics, the increased number of suitable transformation vectors, and powerful image analysis tools that enable rapid quantification of the fungal morphology. This has made metabolic engineering of the morphology for process optimization possible.Metabolic engineering of morphology requires detailed knowledge of the relationships among productivity, growth, and morphology. The morphologies of filamentous organisms can be classified into macroscopic and microscopic morphologies (21), and techniques for analyzing morphology on both of these levels have advanced rapidly during the last decade (reviewed...

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mentioning

confidence: 99%

Metabolic Engineering of the Morphology of Aspergillus oryzae by Altering Chitin Synthesis

Müller

McIntyre

Hansen

et al. 2002

Appl Environ Microbiol

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“…Therefore for industrial production of these enzymes and under similar cultural conditions, involving these moulds, solid state fermentation is recommended. Substrate composition and optimization is a vital aspect of biopolymer secretion by fungi (Riley et al, 2000;Sinha et al, 2001). The use of the agro-waste in large scale fermentation will not only turn the waste into a valuable resource but also help reduce the environmental pollution due to the cellulosic biomass.…”

Section: Fungal Growth On Plant Extractmentioning

confidence: 99%

Comparative Responses of Food-Borne Aspergillus niger JX 442527 and Penicilliumminioluteum JX 442528 to Selected Plant Extracts

S.O¹,

Ganiyu²,

Ajose³

et al. 2013

GJBS

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The methanolic leaf extracts of Carica papaya, Chromolaena odorata, Alcohorneae laxiflora and Elaeis guineensis were investigated for antifungal activity against Penicillium minioluteum JX 442528 and Aspergillus niger JX 442527 in the mycology laboratory of Babcock University, Ilishan remo.. Also, common agro-wastes (wheat bran, rice bran and corn cobs) served as treatments as components of bioreaction for Penicillium minioluteum and Aspergillus niger both in submerged and solid state fermentations. Fungal growth inhibition was recorded with extracts from Carica and Chromolaena spp Extract of Elaeis guineensis extract has the lowest antifungal effect on Penicillium minioluteum. The solid state fermentation has higher enzyme activity compared to the submerged fermentation. Highest production for the 4 enzymes assayed for was observed on wheat bran media, using the SPSS statistical package. For industrial enzyme production, these cultural characteristics could therefore be critical.

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“…Fermentation broth (Riley at al., 2000), anaerobically digested wastes (Mbaye et al, 2014), primary and secondary sludges (Moeller and Torres, 1997) are mainly pseudoplastic or Herschel-Bulkley rheologies. The typical apparent viscosities are from water-like fluids to 1-30 Pas at shear rate region 1-200 1/s.…”

Section: Introductionmentioning

confidence: 99%

A Novel Machine Vision Based Image Analysis Method for the Analysis of Mixing Elements in Rotary Drums

Koiranen

Melanen

Ilonen

et al. 2017

Chemical Engineering Communications

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Mixing performance in continuous rotary drums has been studied. The video analysis method was developed to evaluate different configurations of straight lifters in the rotary drum. The method converts a captured video into a single image, called stack image. The color marker tracking was estimated based on the color saturation of the stack image. Coefficients of variation and mixing indices were calculated from the color saturation profiles for different straight blade lifter configurations. The video analysis method was confronted to the impulse response of acid concentrations in water solutions. The developed analysis method has been superior with viscous fluids compared to traditional tracer impulse method in mixing evaluations. Water and 1% CMC-water solution were used in this mixing study for covering broadly different viscous materials. The drum lengthwise results for one lifter configuration were obtained from a single experiment due to the block representation of the image analysis method. It enables mixing analysis of axial segments and interaction analysis of mixer configurations. Thus, the axial mixing can be studied in more detail with rotary drums. The increase of lifters, residence time, and tip speed improved axial mixing in the studied experimental setup.

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Effect of biomass concentration and mycelial morphology on fermentation broth rheology

Cited by 114 publications

References 31 publications

Metabolic Engineering of the Morphology of Aspergillus oryzae by Altering Chitin Synthesis

Metabolic Engineering of the Morphology of Aspergillus oryzae by Altering Chitin Synthesis

Comparative Responses of Food-Borne Aspergillus niger JX 442527 and Penicilliumminioluteum JX 442528 to Selected Plant Extracts

A Novel Machine Vision Based Image Analysis Method for the Analysis of Mixing Elements in Rotary Drums

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