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Submerged citric acid fermentation: rheological properties ofAspergillus niger broth in a stirred tank reactor

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Summary

A large number of submerged citric acid fermentations in a beet molasses substrate was studied. The development of Aspergillus niger from conidia to pellets was followed. Rheological characteristics of the fermentation broth including the pellets were determined. The results obtained confirm the fact that the non-Newtonian pseudoplastic behaviour of the fermentation broth was due to the presence of mycelial pellets. The most significant changes in rheological properties occurred during the period of maximal citric acid production and increase in biomass.

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Authors and Affiliations

  1. Department of Biotechnology and Industrial Mycology, Boris Kidrič Institute of Chemistry, 61 115 Ljubljana, P.O. Box 30, Hajdrihova 19, Yugoslavia

    M. Berovič & A. Cimerman

  2. Institut für Biochemische Technologie und Microbiologie, Technische Universität, Graz, Austria

    W. Steiner

  3. Department of Chemical Engineering, University of Ljubljana, 61 000 Ljubljana, Murnikova 6, Yugoslavia

    T. Koloini

Authors
  1. M. Berovič
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  2. A. Cimerman
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  3. W. Steiner
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  4. T. Koloini
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Berovič, M., Cimerman, A., Steiner, W. et al. Submerged citric acid fermentation: rheological properties ofAspergillus niger broth in a stirred tank reactor. Appl Microbiol Biotechnol 34, 579–581 (1991). https://doi.org/10.1007/BF00167902

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  • DOI: https://doi.org/10.1007/BF00167902

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