Changes in morphology of <Emphasis Type="Italic">Rhizopus chinensis</Emphasis> in submerged fermentation and their effect on production of mycelium-bound lipase |
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Authors: | Yun Teng Yan Xu Dong Wang |
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Institution: | (1) Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Rd, 214122 Wuxi, Jiangsu, People’s Republic of China;(2) Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Rd, 214122 Wuxi, Jiangsu, People’s Republic of China;(3) State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Rd, 214122 Wuxi, Jiangsu, People’s Republic of China |
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Abstract: | In order to control suitable mycelium morphology to obtain high lipase productivity by Rhizopus chinensis in submerged fermentation, the effects of fungal morphology on the lipase production by this strain both in shake flask and
fermentor were investigated. Different inoculum level and shear stress were used to develop distinctive morphologies. Analyses
and investigations both on micromorphology and macromorphology were performed. Study of micromorphology reveals that micromorphologies
for dispersed mycelia and aggregated mycelia are different in cell shape, biosynthetic activity. Macromorphology and broth
rheology study in fermentor indicate that pellet formation results in low broth viscosity. Under this condition, the oil can
disperse sufficiently in broth which is very important for lipase production. These results indicate that morphology changes
affected the lipase production significantly for R. chinensis and the aggregated mycelia were suggested to achieve high lipase production. |
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Keywords: | Lipase Morphology Rheology Rhizopus chinensis Mycelia aggregation |
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