深层发酵中丝状真菌菌球形态控制的策略  

Strategy of pellet formation of filamentous fungi in submerge fermentation

作　　者：徐晴[1] 黄和[1,2] 李霜[1,2] 张昆[1] 付永前[1] 何皓[1] 高振[1] 

机构地区：[1]南京工业大学制药与生命科学学院,南京210009 [2]江苏省工业生物技术创新中心,南京211816

出　　处：《食品科技》2009年第2期13-17,共5页Food Science and Technology

基　　金：国家自然科学基金项目(20576054,20706031);863计划项目(2006AA02Z2400);973计划项目(2007CB707805)

摘　　要：丝状真菌在工业化生产中应用十分广泛,其在发酵过程中一般存在球状、絮状、团块状3种形态,不同代谢产物所适宜的形态不同,在不同形态下,代谢产物的积累差异明显,球状菌体因能够降低发酵液黏度,改善传质、传氧性能,为许多产品生产的首选形态。菌球的形成不但与菌种特性有关,而且受诸多环境因素的影响,如pH、接种孢子、培养基成分、搅拌等,故控制反应条件获得理想的菌球形态是许多丝状真菌发酵过程中的重要工作。Filamentous fungal fermentation is widely used in industry. Fungi can be grown into three different morphological forms when in submerged cultures： pellets, filaments, clump. The products might be wildly different under different morphologies. Due to the low viscosities and enhanced mass and oxygen transfer, the pellet growth becomes the desirable morphology in fungal production. Pellet formation was influenced not only by the properties of strains but also by many environmental factors, such as pH, inoculum, medium composition and agitation speed and so on. Therefore, optimizing the culture condition for pellet growth is of great significance to the fungal fermentation.

关 键 词：丝状真菌 菌球 形态代谢产物 

分 类 号：Q939.11[生物学—微生物学]