Kinetic parameters of Aspergillus awamori in submerged cultivations on whole wheat flour under oxygen limiting conditions

被引:32
|
作者
Koutinas, AA [1 ]
Wang, R [1 ]
Kookos, IK [1 ]
Webb, C [1 ]
机构
[1] Univ Manchester, Dept Chem Engn, Satake Ctr Grain Proc Engn, Manchester M60 1QD, Lancs, England
关键词
submerged culture; Aspergillus awamori; kinetic parameters; modelling; oxygen limitation;
D O I
10.1016/S1369-703X(03)00018-4
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 kinetic parameters of fungi like Aspergillus awamori may vary significantly according to culture conditions, such as oxygen and fermentation media. The knowledge of maximum growth rate and growth yields is necessary for process optimisation, modelling and scale-up. The measurement of such parameters is hindered on fermentations where complex, heterogeneous medium is utilised. This study focuses on the determination of kinetic parameters Such as maximum specific growth rate (0.28 h(-1)) and growth yields on substrate (0.31 g g(-1)) and oxygen (0.22 g g(-1)) for A. awamori growing under oxygen limiting conditions on whole wheat flour in submerged culture. The low growth yields indicated the effect of oxygen depletion on fungal kinetic parameters. A specific glucoamylase production of 72 U g(-1) h(-1) has been observed. The unstructured mathematical model used to simulate fermentation variables takes into account fungal growth, dissolved oxygen, glucose consumption, starch hydrolysis, glucoamylase activity, volumetric oxygen transfer coefficient and apparent viscosity. The fungal growth has been estimated using on-line measurements of CO2 evolution during fermentation. (C) 2003 Elsevier Science B.V All rights reserved.
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页码:23 / 34
页数:12
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