Biotechnology and Bioprocess Engineering

, 11:100

Effects of morphology and rheology on neofructosyltransferase production byPenicillium citrinum

Authors

  • Jung Soo Lim
    • Department of Chemical and Biological EngineeringKorea University
  • Jong Ho Lee
    • Department of Chemical and Biological EngineeringKorea University
  • Jung Mo Kim
    • Department of Chemical and Biological EngineeringKorea University
  • Seung Won Park
    • Food Ingredient Division, CJ Foods R&DCJ Corp.
    • Department of Chemical and Biological EngineeringKorea University
Article

DOI: 10.1007/BF02931891

Cite this article as:
Lim, J.S., Lee, J.H., Kim, J.M. et al. Biotechnol. Bioprocess Eng. (2006) 11: 100. doi:10.1007/BF02931891

Abstract

In this study, we investigated the relationship between the morphology and the rheological properties ofPenicillium citrinum to improve the production of neo-fructosyltransferase (neo-FTase). In a 2.5 L bioreactor culture ofP. citrinum, it was observed that agitation speed and aeration rate had significant effects on the production of neo-FTase and that maximum cell mass and neo-FTase production obtained at 500 rpm and 1.5 vvm were 8.14 g/L and 53.2×10−3 U/mL, respectively. Cell mass and neo-FTase production increased to 91.53 and 25.17%, respectively. In the morphology and rheology studies,P. citrinum showed a typical pellet morphology that was explained by a shaving mechanism; this phenomenon was significantly affected by carbon sources. The rheology of neo-FTase fermentation byP. citrinum was dependent on cell growth and fungal morphology.

Keywords

neo-fructosyltransferaseneo-fructooligosaccharidepellet morphologyPenicillium citrinumrheology

Copyright information

© The Korean Society for Biotechnology and Bioengineering 2006