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Kinetics of untreated orange peel utilisation by fusarium avenaceum
Author(s) -
Moresi Mauro,
Clementi Francesca,
Rossi Jone
Publication year - 1987
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280400403
Subject(s) - mycelium , impeller , orange (colour) , kinetics , hypha , fermentation , slurry , chemistry , limiting , fusarium , kinetic energy , botany , chemical engineering , chromatography , materials science , thermodynamics , biology , organic chemistry , food science , physics , composite material , mechanical engineering , quantum mechanics , engineering
The growth behaviour of Fusarium avenaceum in slurry fermentation systems using untreated orange peel as substrate was studied in order to assess the eventual effect of impeller speed on mechanical disruption of mycelial hyphae. By applying the elementary balance method in combination with a Monod‐type kinetic equation, it was possible to formulate not only an unstructured model, but also the stoichiometry for such a mycelial fermentation process. In particular, the main yield coefficients, as well as the kinetic parameters, appeared to be independent of the impeller speed, at least within the experimental range of 450–900 min −1 (equivalent to peripheral impeller speeds of 3.8–7.5 m s −1 ). Moreover, as far as the kinetic parameters are concerned, it was impossible to discriminate the contribution of μ M and K s on the overall mycelial kinetics at the orange peel concentration studied. The rate of fungal formation was found to be first order in the concentration of the limiting substrate, probably because the concentrations of the organic carbon compounds utilisable by F. avenaceum were smaller than K s .