Aspergillus niger morphology and citric acid production in submerged batch fermentation:: Effects of culture pH, phosphate and manganese levels

被引：0
|
作者：
Papagianni, M [1 ]
Mattey, M
Berovic, M
Kristiansen, B
机构：
[1] Univ Strathclyde, Dept Biosci & Biotechnol, Glasgow, Lanark, Scotland
[2] Ohio Univ, Dept Chem Engn, Athens, OH 45701 USA
[3] Univ Ljubljana, Fac Chem & Chem Technol, Dept Biotechnol, Ljubljana, Slovenia
[4] Borregaard Ind, Sarpsborg, Norway
来源：
FOOD TECHNOLOGY AND BIOTECHNOLOGY | 1999年 / 37卷 / 03期
关键词：
Aspergillus niger; citric acid; morphology; pH; phosphate; manganese; agitation;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effects of culture pH, phosphate and manganese levels on citric acid production and Aspergillus niger morphology were studied under various agitation conditions in submerged batch culture. These factors were found to play important roles in both morphological development and process productivities. In all cases morphology was closely related to productivity and, irrespective of the parameter studied, similar morphological types were obtained. Lower citric acid productivities resulted always from the form of loose clumps with small central cores and a diffuse mass of filaments around them.
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页码：165 / 171
页数：7
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