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Changes in morphology of Rhizopus chinensis in submerged fermentation and their effect on production of mycelium-bound lipase

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Abstract

In order to control suitable mycelium morphology to obtain high lipase productivity by Rhizopus chinensis in submerged fermentation, the effects of fungal morphology on the lipase production by this strain both in shake flask and fermentor were investigated. Different inoculum level and shear stress were used to develop distinctive morphologies. Analyses and investigations both on micromorphology and macromorphology were performed. Study of micromorphology reveals that micromorphologies for dispersed mycelia and aggregated mycelia are different in cell shape, biosynthetic activity. Macromorphology and broth rheology study in fermentor indicate that pellet formation results in low broth viscosity. Under this condition, the oil can disperse sufficiently in broth which is very important for lipase production. These results indicate that morphology changes affected the lipase production significantly for R. chinensis and the aggregated mycelia were suggested to achieve high lipase production.

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Acknowledgment

Financial supports of National Natural Science Foundation of China (3047006), the Program for Changjiang Scholars and Innovative Research Team in University (IRT0532), the Ministry of Education, PR China under Program for New Century Excellent Talents in University (NCET-04-0498), The National High Technology Research and Development Program of China (863) (2006AA020202) and Program for Hi-Tech Research of Jiangsu Province (BG2006011) are gratefully acknowledged.

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Authors and Affiliations

  1. Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Rd, 214122, Wuxi, Jiangsu, People’s Republic of China

    Yun Teng, Yan Xu & Dong Wang

  2. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Rd, 214122, Wuxi, Jiangsu, People’s Republic of China

    Yun Teng, Yan Xu & Dong Wang

  3. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Rd, 214122, Wuxi, Jiangsu, People’s Republic of China

    Yan Xu

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  1. Yun Teng
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  2. Yan Xu
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  3. Dong Wang
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Correspondence to Yan Xu.

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Teng, Y., Xu, Y. & Wang, D. Changes in morphology of Rhizopus chinensis in submerged fermentation and their effect on production of mycelium-bound lipase. Bioprocess Biosyst Eng 32, 397–405 (2009). https://doi.org/10.1007/s00449-008-0259-8

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  • DOI: https://doi.org/10.1007/s00449-008-0259-8

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