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Effect of cycle time on fungal morphology, broth rheology, and recombinant enzyme productivity during pulsed addition of limiting carbon source
Author(s) -
Bhargava Swapnil,
Wenger Kevin S.,
Rane Kishore,
Rising Vanessa,
Marten Mark R.
Publication year - 2005
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/bit.20355
Subject(s) - fermentation , substrate (aquarium) , aspergillus oryzae , biomass (ecology) , food science , biology , chemistry , ecology , agronomy
For many years, high broth viscosity has remained a key challenge in large‐scale filamentous fungal fermentations. In previous studies, we showed that broth viscosity could be reduced by pulsed addition of limiting carbon during fed‐batch fermentation. The objective in this study was to determine how changing the frequency of pulsed substrate addition affects fungal morphology, broth rheology, and recombinant enzyme productivity. To accomplish this, a series of duplicate fed‐batch fermentations were performed in 20‐L fermentors with a recombinant glucoamylase producing strain of Aspergillus oryzae . The total cycle time for substrate pulsing was varied over a wide range (30–2,700 s), with substrate added only during the first 30% of each cycle. As a control, a fermentation was conducted with continuous substrate feeding, and in all fermentations the same total amount of substrate was added. Results show that the total biomass concentration remained relatively unaltered, while a substantial decrease in the mean projected area of fungal elements (i.e., average size) was observed with increasing cycle time. This led to reduced broth viscosity and increased oxygen uptake rate. However, high values of cycle time (i.e., 900–2,700 s) showed a significant increase in fungal conidia formation and significantly reduced recombinant enzyme productivity, suggesting that the fungi channeled substrate to storage compounds rather than to recombinant protein. In addition to explaining the effect of cycle time on fermentation performance, these results may aid in explaining the discrepancies observed on scale‐up to larger fermentors. © 2005 Wiley Periodicals, Inc.