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Effect of deletion of chitin synthase genes on mycelial morphology and culture viscosity inAspergillus oryzae
- Source :
- Biotechnology and Bioengineering. 81:525-534
- Publication Year :
- 2002
- Publisher :
- Wiley, 2002.
-
Abstract
- The objective of this study was to quantify the effect of disrupting two chitin synthases, chsB and csmA, on the morphology and rheology during batch cultivation of Aspergillus oryzae. The rheological properties were characterized in batch cultivations at different biomass concentrations (from 3.4-22.5 g kg(-1) biomass) and the power-law model adequately described the rheological properties. In the cultivations there were pellets, clumps, and freely dispersed hyphal elements. The different morphological fractions were quantified using image analysis. The apparent viscosity of the fermentation broth was significantly affected by the biomass concentration, the morphology, and also by pH. The chsB disruption strain had lower consistency index K values for all biomass concentrations investigated, which is a desirable trait for industrial Aspergillus fermentations.
- Subjects :
- food and beverages
Biomass
Bioengineering
Chitin synthase
Biology
Apparent viscosity
biology.organism_classification
Applied Microbiology and Biotechnology
chemistry.chemical_compound
Chitin
chemistry
Aspergillus oryzae
Biochemistry
Bioreactor
biology.protein
Fermentation
Food science
Mycelium
Biotechnology
Subjects
Details
- ISSN :
- 00063592
- Volume :
- 81
- Database :
- OpenAIRE
- Journal :
- Biotechnology and Bioengineering
- Accession number :
- edsair.doi...........857209e69e9de067d9f49084f7435910