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Morphological measurements on Penicillium chrysogenum broths by rheology and filtration methods
Author(s) -
Liu Tuanchi,
Yu Duncan
Publication year - 1993
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.260420614
Subject(s) - penicillium chrysogenum , rheology , filtration (mathematics) , chromatography , chemistry , microbiology and biotechnology , food science , biology , materials science , mathematics , composite material , statistics
The morphology parameters of mycelial culture ( Penicillium chrysogenum ) were measured and quantified by rheology and filtration methods. Two of the morphology parameters obtained from rheology measurements, δ defined by the Casson equation and δ* defined by intrinsic viscosity, were found to vary systematically with broth age and with the observed morphology by microscopy. Three of the filtration parameters, hyphal density, Kozeny constant, and index of compressibility, are demonstrated as sensitive indicators of the broth age and mycelial morphology. Two of the morphology parameters, δ and δ*, were used to cross‐correlate with hyphal density. Because various mycelial fermentations require different growth morphologies (pellet and filament) for optimum product yield and the morphology of mycelial broths varies with broth age, it is suggested that these morphology parameters could be used to represent the morphology of mycelial broths quantitatively. © 1993 John Wiley & Sons, Inc.