Changes in morphology of Rhizopus chinensis in submerged fermentation and their effect on production of mycelium-bound lipase.
作者： Yun Teng , Yan Xu , Dong Wang
DOI: 10.1007/S00449-008-0259-8
关键词:
摘要: In order to control suitable mycelium morphology obtain high lipase productivity by Rhizopus chinensis in submerged fermentation, the effects of fungal on production this strain both shake flask and fermentor were investigated. Different inoculum level shear stress used develop distinctive morphologies. Analyses investigations micromorphology macromorphology performed. Study reveals that micromorphologies for dispersed mycelia aggregated are different cell shape, biosynthetic activity. Macromorphology broth rheology study indicate pellet formation results low viscosity. Under condition, oil can disperse sufficiently which is very important production. These changes affected significantly R. suggested achieve
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