ArticlePloS one2018
Macro-morphological characterization and kinetics of Mortierella alpina colonies during batch cultivation.
Article in PloS one, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Optimization of the Fermentative Production ofBioengineering (Basel, Switzerland) · 2022Article
- Exploring differential traits of lipid-producing stages of the wild type and morphologically engineered strain of Aspergillus oryzae by comparative kinetic modeling.World journal of microbiology & biotechnology · 2020Article
- Physiological Traits of Dihomo-γ-Linolenic Acid Production of the EngineeredFrontiers in microbiology · 2020Article
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8 authors.
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Abstract
An effective method for research of macro-morphological characterization and its kinetics was developed by studying the macro-morphological characteristics of Mortierella alpina, an oleaginous zygomycete widely used to produce lipids rich in PUFA, in function of culture medium composition and to link morphological features of fungus with the level of lipid production. A number of distinct morphological forms including hollow pellets, fluffy pellets and freely dispersed mycelia were obtained by changing the fermentation factors. By fitting a Logistic curve, the maximum specific growth rate (μmax)was obtained, which determined the final mycelia morphology. μmax of 0.6584 in three kind of morphological forms is the more appropriate. According to the Luedeking-Piret equation fitting, α≠0 and β≠0, lipid production was partially associated with the hyphal growth, fluffy pellets which turn glucose into lipidwas more effective than the other two kinds of morphological forms.
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