丝状真菌液体深层发酵菌丝体形态控制研究进展  

Progress in research of mycelial morphology control of filamentous fungiin submerged fermentation

作　　者：蒋雪薇[1] 李浩[1] 杨琛[1] 许延涛[1] 罗晓明[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品与机械》2016年第9期209-212,236,共5页Food and Machinery

基　　金：湖南省科技计划项目(编号:2013FJ4036);清远市科技计划项目(编号:2013A024;2014A023)

摘　　要：丝状真菌广泛用于工业发酵生产中,其菌丝体形态与发酵液粘度、目的产物产量有着密切关系,是发酵过程控制的关键因素之一。文章综述了丝状真菌液体深层发酵中菌丝体的形态特征及其分析与表征方法、菌丝球形成机理及菌丝体形态控制对发酵影响的研究进展,指出量化描述丝状真菌的生长是精确控制发酵过程的基础。Filamentous fungi are widely used in industrial fermenta- tion. Its mycelial morphology is closely combined with objective product yield and fermented liquid viscosity, and it is one of the key factors in the fermentation process control. In this paper, the research progress was reviewed on the mycelia of filamentous fungi in the submerged fermentation, including its morphological characteris- tics, the analysis and characterization methods, the mechanism of mycelial pellet formation, and the influence of mycelial morphology control in fermentation. Therefore, the author indicated that quanti- tative description the growth of filamentous fungi was the foundation of precision control on fermentation process.

关 键 词：丝状真菌 液体深层发酵 菌丝体形态控制 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]