2007•Unpublished venueRequires access

EFFECT OF AGITATION SPEED ON MORPHOLOGICAL CHANGES IN ASPERGILLUS NIGER HYPHAE DURING THE PRODUCTION OF TANNASE IN SUBMERGED FERMENTATION SYSTE

I. Darah, N. P Nik Ida Mardiana, K. K. Jain, C. O. Ibrahim

Abstract

This study demonstrated the correlation between the agitation speed and the morphological changes occurred in the fungal hyphae during the production of tannase in a submerged fermentation system. Under optimal agitation speed, loose fungal pellet formation favored enzyme production. Based on the SEM and TEM studies, it was found that there were significant correlations between the speed of agitation and the hyphal morphology including its internal structures, and the activity of enzyme production. This could be due to the excessive cell permeability related to abrasion by shear forces and also by oxygen limitation

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Key concepts: Hypha, Aspergillus niger, Tannase, Fermentation, Chemistry, Food science, Pulp and paper industry, Botany