Kinetic parameters of Aspergillus awamori in submerged cultivations on whole wheat flour under oxygen limiting conditions

摘要: Abstract The kinetic parameters of fungi like Aspergillus awamori may vary significantly according to culture conditions, such as oxygen and fermentation media. knowledge maximum growth rate yields is necessary for process optimisation, modelling scale-up. measurement hindered on fermentations where complex, heterogeneous medium utilised. This study focuses the determination specific (0.28 h−1) substrate (0.31 g g−1) (0.22 g g−1) A. growing under limiting conditions whole wheat flour in submerged culture. low indicated effect depletion fungal parameters. A glucoamylase production 72 U g−1 h−1 has been observed. unstructured mathematical model used simulate variables takes into account growth, dissolved oxygen, glucose consumption, starch hydrolysis, activity, volumetric transfer coefficient apparent viscosity. estimated using on-line measurements CO2 evolution during fermentation.