Kinetic parameters of Aspergillus awamori in submerged cultivations on whole wheat flour under oxygen limiting conditions
Kinetic parameters of Aspergillus awamori in submerged cultivations on whole wheat flour under oxygen limiting conditions
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DOI：
10.1016/s1369-703x(03)00018-4
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发表时间：
2003-10-01
影响因子：
3.9
通讯作者：
Webb, C
中科院分区：
文献类型：
--
作者：
Koutinas, AA;Wang, R;Webb, C
像awamori曲霉这样的真菌的动力学参数可能会因培养条件（如氧气和发酵介质）的不同而有很大的变化。最大生长速率和生长产量的知识是必要的过程优化，建模和扩大规模。在使用复杂的异质培养基的发酵过程中，这些参数的测量受到阻碍。本研究主要研究了在限氧条件下，在全麦面粉上潜水培养awamori的最大比生长率（0.28 h(-1)）、底物生长量（0.31 g g(-1)）和氧气（0.22 g g(-1)）等动力学参数。低生长产量表明缺氧对真菌动力学参数的影响。葡萄糖淀粉酶的特异性产量为72 μ g(-1) h（-1）。用于模拟发酵变量的非结构化数学模型考虑了真菌生长、溶解氧、葡萄糖消耗、淀粉水解、葡萄糖淀粉酶活性、体积氧传递系数和表观粘度。利用在线测量发酵过程中二氧化碳的演变来估计真菌的生长。(C) 2003 Elsevier Science b.v.版权所有
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.