Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 46 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034054

Effect of osmotic pressure on filament morphology and glucose oxidase activity of Aspergillus niger

  • REN Wenqiang ,
  • ZHANG Zhensong ,
  • LI Chunzhen ,
  • LI Jie ,
  • LI Honghua
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  • 1(Research Center for Eco-Environmental Sciences, Chinese Academy of Science, Beijing 100085, China)
    2(College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China)

Received date: 2022-10-21

  Revised date: 2022-11-23

  Online published: 2023-04-06

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Abstract

The osmotic pressure of the substrate could greatly influence the morphology of Aspergillus niger and glucose oxidase activity. Based on the plate cultivation, the mycelial morphology varied from the wound pellet to diverge mycelium mass, with the increases of osmotic pressure in medium. Besides, the optical microscopy images confirmed that the abundant protein activity regions were distributed in the filamentous morphology and the outer layer of the pellet. Furthermore, the effects of osmotic pressure on the glucose oxidase activity of A. niger by adding glucose, fructose, sucrose, glycerol, polyethylene glycol (PEG) and NaCl in the substrate were compared. Results indicated the highest glucose oxidase activity of 11.23 U/mL can be obtained when using 200 g/L glucose containing medium (with osmotic pressure of 900.71 mOsmol/kg·H2O) as substrate. Therefore, the evaluation of osmotic pressure provided a theoretical basis for the highly activated glucose oxidase production by A. niger.

Key words： Aspergillus niger; osmotic pressure; mycelial morphology; glucose oxidase; biomass

Cite this article

REN Wenqiang , ZHANG Zhensong , LI Chunzhen , LI Jie , LI Honghua . Effect of osmotic pressure on filament morphology and glucose oxidase activity of Aspergillus niger[J]. Food and Fermentation Industries, 2023 , 49(5) : 46 -52 . DOI: 10.13995/j.cnki.11-1802/ts.034054

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