Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2114
Title: Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures
Authors: Göğüş, Nihan
Tarı, Canan
Öncü, Şelale
Ünlütürk, Sevcan
Tokatlı, Figen
Göğüş, Nihan
Tarı, Canan
Öncü, Şelale
Ünlütürk, Sevcan
Tokatlı, Figen
Keywords: Aspergillus sojae
Fungal morphology
Polygalacturonase
Rheology
Rhizopus oryzae
Submerged fermentation
Enzymes
Issue Date: Dec-2006
Publisher: Elsevier Ltd.
Source: Göğüş, N., Tarı, C., Öncü, Ş., Ünlütürk, S., and Tokatlı, F. (2006). Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures. Biochemical Engineering Journal, 32(2), 171-178. doi:10.1016/j.bej.2006.09.023
Abstract: A full factorial statistical design, with the factors of, two taxonomically different strains, seven types of seed culture formulations (slants) and two types of fermentation media were used to investigate the effect of these parameters on the morphology and polygalacturonase production. The rheology of the final fermentation medium was analyzed and appropriate mathematical model was applied to calculate suspension viscosity. It was found that most fermentation broths showed non-Newtonian flow behavior. According to statistical analysis, factors of strain types and fermentation media and the interaction between them were found significant on the enzyme activity. The effect of seed culture formulations (slants) were found insignificant at the significance level of 1%. Interaction of slants with strain types and fermentation media were also found insignificant. Considering the morphology of the final culture, Aspergillus sojae with the desired pellet morphology in a complex media, inoculated with a seed culture prepared from molasses resulted in maximum polygalacturonase enzyme activity (0.2 U/ml) and lowest suspension viscosity with a broth rheology close to Newtonian flow behavior.
URI: https://doi.org/10.1016/j.bej.2006.09.023
http://hdl.handle.net/11147/2114
ISSN: 1369-703X
1369-703X
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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