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The effect of temperature on the growth of A. niger in solid state fermentation

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Abstract

A kinetic model of solid state fermentation with temperature deactivation of microorganisms is presented. The experimental results of cultivation of Aspergillus niger on a mixture of wheat bran and beet pulp in temperature range from 26 °C to 40 °C were used to estimate the parameters of the model. The activation energies of growth, thermal deactivation and maintenance have been calculated.

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Abbreviations

C CX mol/g:

proportionality coefficient

E d J/mol:

energy of activation for thermal deactivation

E g J/mol:

energy of activation for growth

J CO2 mol/gh:

carbon dioxide evolution rate

k d h−1 :

thermal deactivation constant

k g h−1 :

growth kinetic constant

k x h−1 :

net growth constant

m h−1 :

maintenance coefficient

N CO2 mol:

amount of carbon dioxide

N m, CO2 mol:

maximum amount of carbon dioxide generated by growth

t h:

time

X g:

dry biomass weight

X m g:

maximum biomass weight

X ⋆ :

dimensionless biomass weight

X 0,r g:

real mass of inoculum

X 0,a g:

apparent mass of inoculum

X ⋆0 :

dimensionless apparent mass of inoculum

β :

dimensionless maintenance coefficient

References

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  2. Rodriguez, L.J.A.; Sastre, L.; Echevarria, J.; Delgado, G.; Bechstedt, W.: A mathematical approach for the estimation of biomass production rate in solid state fermentation. Acta Biotechnol. 8 (1988) 307–310

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  3. Bailey, J.E.; Ollis, D.F.: Biochemical Engineering Fundamentals. 2nd edition, p. 443. New York, McGraw Hill 1987

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  4. Heynen, J.J.; Roels, J.A.: A macroscopic model describing yield and maintenance relationships in aerobic fermentation processes. Biotechnol. Bioeng. 23 (1981) 739–763

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Authors and Affiliations

  1. Department of Chemical and Process Engineering, Warsaw University of Technology, ul. Waryńskiego 1, 00-645, Warsaw, Poland

    K. W. Szewczyk

  2. Institute of Biotechnology of the Agricultural and Food Industry, ul. Rakowiecka 36, 02-532, Warsaw, Poland

    L. Myszka

Authors
  1. K. W. Szewczyk
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  2. L. Myszka
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Additional information

This work was supported by the Committee of Scientific Research under grant No 3 3401 91 02.

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Szewczyk, K.W., Myszka, L. The effect of temperature on the growth of A. niger in solid state fermentation. Bioprocess Engineering 10, 123–126 (1994). https://doi.org/10.1007/BF00369467

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  • DOI: https://doi.org/10.1007/BF00369467

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