Methods for quantitative representation of the morphology of molds

Abstract

SummaryA semiautomatic method for the quantitative representation of mold morphology is described.

Mixing in the Fermentation and Cell Culture Industries

“…These results could therefore also be used to significantly lower power input (and hence operating costs) in pelleted fermentations [k L a = 77.4P/V) 0.6 ] and obtain similar mass transfer rates as dispersed morphology fermentations [k L a = 16.7(P/V) 0.8 ]. Considering the importance of these complex morphologies on fermentation performance, and reports that changes in the morphology of P. chrysogenum can be caused by mechanical forces (Dion et al, 1954;Metz et al, 1981;van Suijdam and Metz, 1981;Smith et al, 1990;Nielsen, 1992;Makagiansar et al, 1993;Ayazi Shamlou et al, 1994;Jüsten et al, 1996Jüsten et al, , 1998a, the direct effect of agitation on morphology in submerged fermentations requires attention. As well as the total power input, the choice of impeller geometry determines the hydrodynamic forces that might affect the morphology (Jüsten et al, 1996;Amanullah et al, 1999) and differentiation (Jüsten et al, 1998a) of filamentous species, thereby influencing growth or production (König et al, 1981;Buckland et al, 1988a;Jüsten et al, 1998a;Amanullah et al, 1999).…”

Effect of biomass concentration and mycelial morphology on fermentation broth rheology

“…However, despite the influence of mycelial morphology on fermentation be-havior, and thus its industrial importance, only a few workers have considered its effects on broth rheology quantitatively. This is due in part to the large innate variability that exists in the morphology of mycelia grown in submerged cultures (Metz et al, 1981), which makes its characterization difficult. Quantitative studies include the work of Roels et al (1974), Metz et al (1979), Kim and Yoo (1992), Liu and Yu (1993), Fatile (1985), Olsvik et al (1993), Olsvik and Kristiansen (1994), Mohseni and Allen (1995), Tucker and Thomas (1993), and Tucker (1994).…”

Secretion of heterologous and native proteins, growth and morphology in batch cultures of Aspergillus niger B1‐D at varying agitation rates

“…This is consistent with the ®ndings of some other studies, which show increased fragmentation with increases in shearing forces leading to smaller mean hyphal lengths. 23,25,26 Although there is some doubt as to the exact identity of the inducer for native glucoamylase synthesis in A niger, and thus, by extension for HEWL in this construct, with starch and oligosaccharides derived from starch. In the current medium, the presence of starch from time zero (and as evidenced by the growth of the fungus), concomitant starch degradation products, could be expected to lead to induction despite the existence of a transient spike in RS (mostly glucose [data not shown] which might lead to partial repression).…”