Aspergillus phoenicis QM 329 was found to grow in the shape of beads in shake flasks and in an air-lift fermentor. Initial culture pH, pH profile during cultivation, carbon source, inoculum size and fermentor configuration influenced the retainment of the β-glucosidase activty in the mycelium. Glucose and soluble starch produced beads with the highest activity and the best stability. Glucose-derived beads were more homogeneous in size and shape than the starch-derived beads. These beads kept their integrity for 10 d at 50° C. After 48 h hydrolysis of 50 g/l cellobiose 75% of the initial enzyme activity remained. The beads could be air-dried and alcohol-sterilized with only minor loss of activity. The size of the beads could be controlled by varying the size of the conidia inoculum. In an air-lift fermentor with a working volume of 1500 ml,900 ml beads with an average diameter of 2 mm (estimated to 37-45,000 beads) were produced in less than 3 d with glucose as carbon source. The beads held a β-glucosidase activity of 0.140 IU/bead determined with the pNP assay.
ASJC Scopus subject areas
- Applied Microbiology and Biotechnology