Abstract
Filamentous fungi are widely used in industrial fermentation. Its mycelial morphology is closely combined with objective product yield and fermented liquid viscosity, and it is one of the key factors in the fermentation process control. In this paper, the research progress was reviewed on the mycelia of filamentous fungi in the submerged fermentation,including its morphological characteristics, the analysis and characterization methods, the mechanism of mycelial pellet formation, and the influence of mycelial morphology control in fermentation. Therefore, the author indicated that quantitative description the growth of filamentous fungi was the foundation of precision control on fermentation process.
Publication Date
9-28-2016
First Page
209
Last Page
212,236
DOI
10.13652/j.issn.1003-5788.2016.09.048
Recommended Citation
Xuewei, JIANG; Hao, LI; Chen, YANG; Yantao, XU; and Xiaoming, LUO
(2016)
"Progress in research of mycelial morphology control of filamentous fungiin submerged fermentation,"
Food and Machinery: Vol. 32:
Iss.
9, Article 48.
DOI: 10.13652/j.issn.1003-5788.2016.09.048
Available at:
https://www.ifoodmm.cn/journal/vol32/iss9/48
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