Osmolality and Its Effect on Aspergillus niger Morphology and Productivity
Author Information
Author(s): Wucherpfennig Thomas, Hestler Timo, Krull Rainer
Primary Institution: Institute of Biochemical Engineering, Technische Universität Braunschweig
Hypothesis
How does osmolality influence the morphology and productivity of Aspergillus niger?
Conclusion
Increasing osmolality can significantly enhance the productivity of Aspergillus niger by affecting its morphology.
Supporting Evidence
- The specific productivity of fructofuranosidase increased from 0.5 to 9 U mg-1 h-1 with higher osmolality.
- An optimal osmolality for productivity was found to be around 3.2 osmol kg-1.
- The Morphology number introduced in the study effectively characterizes fungal morphology.
- Osmotic pressure was shown to negatively affect growth rate but positively influence enzyme productivity.
Takeaway
If you add more salt to the water where the fungus grows, it can help the fungus make more of its special proteins.
Methodology
The study involved about 50 2L stirred tank cultivations to investigate the influence of osmolality on A. niger morphology and productivity.
Limitations
The study primarily focused on two strains of A. niger, which may limit the generalizability of the findings.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website