Shape sensing of shear-sensitive filamentous microorganisms and its application in the citric acid fermentatio

  • nWANG Bao-shi ,
  • LI Lin-bo ,
  • TAN Feng-ling ,
  • FU Xiao-min ,
  • ZHANG Ming-xia
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  • 1(School of Life Science and Technology of Henan Institute of Science and Technology, Xinxiang 453003, China)
    2(Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang 453003, China)

Received date: 2018-06-06

  Online published: 2019-01-22

Abstract

Citric acid (CA) is an intermediate metabolites of the TCA cycle and is the largest edible organic acid in the world. CA fermentation is a typical liquid submerged fermentation and its producing strain Aspergillus niger is shear-sensitive, and its morphological characteristics significantly affect citric acid production. This paper analyzed the mechanism of A. niger mycelial pellet formation with morphological observation for resolving the bottleneck restricting factors of traditional batch fermentation of citric acid. Pellet-dispersion strategy was introduced and a control method was established on basis of morphological engineering, which provides a reference for the construction of a new citric acid fermentation mode.

Cite this article

nWANG Bao-shi , LI Lin-bo , TAN Feng-ling , FU Xiao-min , ZHANG Ming-xia . Shape sensing of shear-sensitive filamentous microorganisms and its application in the citric acid fermentatio[J]. Food and Fermentation Industries, 2018 , 44(12) : 267 -273 . DOI: 10.13995/j.cnki.11-1802/ts.017969

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