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Influence of the process parameters on the morphology and enzyme production of Aspergilli

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Book cover Relation Between Morphology and Process Performances

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((ABE,volume 60))

Abstract

Several papers have been published dealing with various fungi to determine their morphology, enzyme production or process performance. However, no publication considered all of these aspects simultaneously. In the case of the production of xylanase by Aspergillus awamori the interrelationship of various key parameters are investigated. The influence of the reactor type (shake flasks, stirred tank and airlift tower loop reactor), the medium composition (semisynthetic and complex medium with wheat bran of different sizes, respectively as well as different concentrations of phosphate), and the specific power input (stirrer speed) on the growth, morphology, physiology, and productivity of the fungus are investigated. The results reveal a complex interrelationship which explains why the published results are contradictory. Without considering all of the relevant parameters, it is not possible to make general conclusions.

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Abbreviations

L:

length

M:

mass

T:

time, 1 dimensionless

A:

empirical constant 1

a:

empirical constant 1

C:

empirical constant 1

CPR:

CO2 production rate M L−1 T−1

D:

shear rate T−1

DR :

vessel diameter L

d:

impeller diameter L

dimax :

maximal internal diameter of the flasks L

dp :

pellet diameter L

dVF :

shear stress factor (diameter of the flocs) L

E:

eccentricity of the shaker L

EX :

pellet volume fraction 1

EM :

maximal pellet volume fraction 1

e:

shaking radius L

F:

degree of filling 1

Fr:

Froude number 1

g:

acceleration of gravity L T−2

K:

fluid consistency index M L−1T−n

kLa:

volumetric mass transfer coefficient T−1

k:

empirical constant 1

N:

rotation speed T−1

Ne:

Newton number 1

NeG :

Newton number in aerated medium 1

n:

flow behavior index 1

P:

power input M L2 T−3

PG :

power input in aerated medium M L2 T−3

QG :

gas throughput number 1

qG :

gas throughput L3 T−1

R:

roughness factor 1

Re:

Reynolds number 1

VS :

medium volume L3

VR :

active volume of the impeller L3

WSG :

superficial gas velocity L T−1

X:

cell mass concentration M L−3

YX/S :

yield coefficient of growth with respect to the substrate consumption 1

YP/S :

yield coefficient of product formation with respect to the substrate consumption 1

YP/X :

yield coefficient of product formation with respect to the cell mass formed 1

ηa :

apparent dynamic viscosity M L−1 T−1

μ:

specific growth rate T−1

υL :

kinematic viscosity of the medium L2 T−1

ρL :

density of the liquid medium M L−3

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Authors and Affiliations

  1. Institut für Technische Chemie der Universität Hannover, Callinstr. 3, D-30167, Hannover, Germany

    K. Schügerl, S. R. Gerlach & D. Siedenberg

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  1. K. Schügerl
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  2. S. R. Gerlach
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  3. D. Siedenberg
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K. Schügerl (Volume Editor)

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Schügerl, K., Gerlach, S.R., Siedenberg, D. (1998). Influence of the process parameters on the morphology and enzyme production of Aspergilli . In: Schügerl, K. (eds) Relation Between Morphology and Process Performances. Advances in Biochemical Engineering/Biotechnology, vol 60. Springer, Berlin, Heidelberg. https://doi.org/10.1007/BFb0102283

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  • DOI: https://doi.org/10.1007/BFb0102283

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