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GOALI: Influence of Transient Nutrient Environments on the Morphology and Rheology of Filamentous Fungal Broth

目标：瞬时营养环境对丝状真菌肉汤形态和流变学的影响

基本信息

批准号：
9906586
负责人：
Mark Marten
金额：
$ 30.45万
依托单位：
University of Maryland Baltimore County
依托单位国家：
美国
项目类别：
Continuing Grant
财政年份：
2000
资助国家：
美国
起止时间：
2000-07-01 至 2003-06-30
项目状态：
已结题

来源：
https://www.nsf.gov/awardsearch/showAward?AWD_ID=9906586&HistoricalAwards=false
关键词：
GOALI Influence Transient Nutrient Environments

项目摘要

The objective of this project is to develop a fundamental understanding of how changes in a fungal cell's local nutrient environment can affect growth and branching. The natural tendency of fungal cells is to show varied branching patterns in the presence of different nutrient concentrations. This will be exploited as a framework to understand how the external environment alters fungal morphology, and hence rheology. This project is a university-industry collaboration which involves Novo Nordisk BioChem North America, a leading enzyme manufacturer. This company is to provide an industrially-relevant fungal strain, Aspergillus oryzae, which produces the enzyme alpha-amylase. In addition, the company will be an active participant in the research. The specific aims of the project are to: (1) quantify transient nutrient environments (TRE's) in an industrial-scale fungal fermentation, and determine how TNE's are affected by broth rheology, (2) characterize how TNE's and certain drugs (paramorphogens) alter the degree-of-branching in individual fungal mycelia, (3) determine how the degree-of-branching in individual mycelia affects clump morphology, and how this affects broth rheology, and (4) determine how TNE's affect clump morphology, broth rheology, and protein expression.

该项目的目标是对真菌细胞局部营养环境的变化如何影响生长和分支有一个基本的了解。真菌细胞的自然趋势是在不同营养浓度的存在下显示不同的分支模式。这将被利用作为一个框架，以了解外部环境如何改变真菌形态，因此流变学。该项目是一个大学与工业界的合作，涉及诺和诺德BioChem北美，一家领先的酶制造商。该公司将提供一种工业上相关的真菌菌株，曲霉菌，它产生α-淀粉酶。此外，该公司将积极参与这项研究。该项目的具体目标是：（1）量化工业规模真菌发酵中的瞬时营养环境（TRE），并确定TNE如何受到肉汤流变学的影响，（2）表征TNE和某些药物（副形态发生菌）改变单个真菌菌丝体中的支化度，（3）确定单个菌丝体中的支化度如何影响丛形态，以及这如何影响肉汤流变学，以及（4）确定TNE如何影响团块形态、肉汤流变学和蛋白质表达。