Liquid Fermentation Systems and Product Recovery of Aspergillus

Harvey, Linda M.; McNeil, Brian

doi:10.1007/978-1-4615-2411-3_6

Cited by 11 publications

(19 citation statements)

References 51 publications

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“…(37). Glucoamylase (1,4-␤-D-glucan glucohydrolase; EC 3.2.1.3) is one of the most prominent thermostable industrial enzymes (18) and is mainly produced by Aspergillus niger fermentation. Typical fermentation yields by A. niger are up to 25 g/liter of glucoamylase (3).…”

mentioning

confidence: 99%

N-Glycan Modification in Aspergillus Species

Kainz

Gallmetzer

Hatzl

et al. 2008

Appl Environ Microbiol

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The production by filamentous fungi of therapeutic glycoproteins intended for use in mammals is held back by the inherent difference in protein N-glycosylation and by the inability of the fungal cell to modify proteins with mammalian glycosylation structures. Here, we report protein N-glycan engineering in two Aspergillus species. We functionally expressed in the fungal hosts heterologous chimeric fusion proteins containing different localization peptides and catalytic domains. This strategy allowed the isolation of a strain with a functional ␣-1,2-mannosidase producing increased amounts of N-glycans of the Man 5 GlcNAc 2 type. This strain was further engineered by the introduction of a functional GlcNAc transferase I construct yielding GlcNAcMan 5 GlcNac 2 N-glycans. Additionally, we deleted algC genes coding for an enzyme involved in an early step of the fungal glycosylation pathway yielding Man 3 GlcNAc 2 N-glycans. This modification of fungal glycosylation is a step toward the ability to produce humanized complex N-glycans on therapeutic proteins in filamentous fungi.

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confidence: 99%

N-Glycan Modification in Aspergillus Species

Kainz

Gallmetzer

Hatzl

et al. 2008

Appl Environ Microbiol

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“…Among the various organic acids produced by fungi, citric acid has been by far the most important in economic terms (Zidwick, 1992), with an estimated world annual production o f 400,000 tons (Roehr et al, 1992 as referenced by Gadd, 1999), and therefore, it is one o f the most important fermentation products currently manufactured (Harvey and McNeil, 1994). The primary use o f citric acid is in the food industry, while citric acid has been demonstrated by many investigators to complex heavy metals due to the electron-donor groups in its structure.…”

Section: Fungal Fermentation O F Citric Acidmentioning

confidence: 99%

“…An improved process employing submerged fermentation was developed in the USA in the 1950's (Grewal and Kalra, 1995). The three main citric acid fermentation processes currently employed these days are: (1) liquid surface process, (2) Koji process, and (3) submerged liquid fermentation (Harvey and McNeil, 1994).…”

Section: Fungal Fermentation O F Citric Acidmentioning

confidence: 99%

“…Even though more sophisticated fermentation methods such as submerged fermentation have been developed, the surface process is still used due to its simple operation and installion. The mycelium is grown as a surface mat in shallow pans, made o f either stainless steel or very high quality aluminum, in a disinfected room (Harvey and McNeil, 1994). The carbohydrate sources that are employed as substrates include refined or crude sucrose, high test cane syrup or beet molasses which is currently the preferred substrate (Grewal and Kalra, 1995).…”

Section: Liquid Surface Processmentioning

confidence: 99%

“…Molasses is diluted to a sugar content o f 15%, brought to pH 5-7 and additional nutrients are added before medium sterilization. The appropriate strain of Aspergillus is selected in order to minimize the production of by-products such as oxalate (Harvey and McNeil, 1994). The incubation period is 6-12 days at 30 °C and the relative humidity is maintained between 40-60% (Harvey and McNeil, 1994;Grewal and Kalra, 1995).…”

Section: Liquid Surface Processmentioning

confidence: 99%

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