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Response of Rhizopus oligosporus to temporal temperature profiles in a model solid‐state fermentation system
Author(s) -
Ikasari Lilik,
Mitchell David A.,
Stuart Deidre M.
Publication year - 1999
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/(sici)1097-0290(19990920)64:6<722::aid-bit12>3.0.co;2-7
Subject(s) - rhizopus oligosporus , fermentation , solid state fermentation , chemistry , biological system , biochemical engineering , food science , biology , engineering
Membrane overcultures of Rhizopus oligosporus were shifted from 37 to 50°C for 10 h and then returned to 37°C, mimicking the temporal temperature profiles which typically occur in SSF due to heat transfer limitations. Analysis with a modified two‐phase growth model suggests that the temperature upshift causes a 48% decrease in the number of actively extending hyphal tips, and that the first order death rate constant of tips increases from 0.059 to 0.073 h −1 . The fungus did not immediately recover when the temperature was returned to 37°C. The model assumed that the specific growth rate constant μ g was not affected by the increase of temperature, although contradictory data was obtained from radial growth rate experiments. © 1999 John Wiley & Sons, Inc. Biotechnol Bioeng 64: 722–728, 1999.