文献类型：期刊文献

中文题名：液体深层发酵中丝状菌形态控制的研究进展

英文题名：Progress in research of morphology control of filamentous microorganisms in submerged fermentation

作者：薛维纳[1];储炬[2];张超[1];王泽建[2];唐文俊[2];鲁洪钟[2]

机构：[1]山东建筑大学市政与环境工程学院,山东济南250101;[2]华东理工大学生物反应器工程国家重点实验室,上海200237

年份：2012

卷号：33

期号：19

起止页码：404

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2011】；CSCD:【CSCD2011_2012】；

基金：山东省高等学校优秀青年教师国内访问学者项目;十二五"973"项目(2012CB721006);十二五"863"项目(2012AA021201)

语种：中文

中文关键词：液体深层发酵;丝状菌;形态控制

外文关键词：submerged fermentation; filamentous microorganism; morphology control

摘要：丝状菌广泛用于工业发酵,其菌丝形态与产物产量及发酵液粘度和能耗紧密相连,成为发酵过程控制的热点。本文综述了丝状菌形态特征、成球机理及液体深层发酵中影响丝状菌菌丝形态的因素,包括添加微粒子、碎布片及搅拌通气、接种量、培养基组分、培养条件等对丝状菌形态的影响,并对未来深层发酵丝状菌形态控制进行了展望。
Filamentous microorganisms are wildly employed in industrial biotechnological processes,one of the most foucsed topics is their morphology which closely correlates with the productivity and broth rheology and volumetric power input.Many physiological mechanism and physical factors were involved in the process of morphology include agitation systems,inoculum,medium components.This assay also viewed the trends of the morphology control of filamentous microorganisms in submerged fermentation.