| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308609 |
| ISSN: | 0104-6632 |
| Autores: | Pamboukian, C.R.D1 Facciotti, M.C.R Schmidell, W |
| Instituciones: | 1Universidade de Sao Paulo, Escola Politecnica, Sao Paulo. Brasil |
| Año: | 1998 |
| Periodo: | Sep |
| Volumen: | 15 |
| Número: | 3 |
| Paginación: | 265-272 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental |
| Resumen en inglés | The influence of inoculum preparation on Aspergillus awamori morphology, broth rheology and glucoamylase synthesis in submerged cultures was investigated. A series of runs were performed in fermenters, using initial total reducing sugar concentrations of 20 g/L and 80 g/L. The inocula were prepared in a rotary shaker, at 35oC and 200 rev/min, using a spore concentration of 9.2 x 105 spores/mL and varying both cultivation time and medium pH during the spore germination step. Three types of inocula were used: inoculum cultivated for 24 hours at an initial pH of 5.0, and inocula cultivated for 7 hours at both a pH of 2.5 and a pH of 5.5. Regarding glucoamylase production, the inoculum which provided the best results was shaker cultivated for 7 hours at a pH of 2.5. This inoculum produced glucoamylase of about 1,221 U/L in the fermenter, which was between 20% and 30% higher than those obtained using other inocula |
| Disciplinas: | Química |
| Palabras clave: | Fermentaciones, Biotecnología, Reología, Inóculo, Bioproducción, Glucoamilasa, Aspergillus awamori |
| Keyword: | Chemistry, Fermentation, Biotechnology, Rheology, Inoculum, Bioproduction, Glucoamylase, Aspergillus awamori |
| Texto completo: | Texto completo (Ver HTML) |
