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KMID : 0380619800120040332
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 4 p.332 ~ p.332
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Rheological Properties of Mycelial Fermentation Broths
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Kim Jung-Hoe
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Abstract
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The rheological properties of mycelial fermentation broths were investigated in order to further our understanding of the problems involved in the design of fermentors used for the filamentous mould cultivation. The mixing, oxygen transfer, and heat transfer are severely hindered by the high apparent viscosity of the fermentation broths.
Two approaches are attempted to find the means of decreasing the apparent viscosity of fermentation broths: one is to change the morphology from the filamentous form to pelletal form and the second is to improve the fermentor configuration. For these studies, a special type of viscometer was developed for the viscosity measurements of pelletal suspension, consisting of helical ribbon impeller in a bob, and two types of fermentor, mechanically stirred fermentor and externally recycled fermentor were used for the growth of mould in a filament ous form.
The rheological behaviors of the broth of pellet form of filamentous form were dependent on the shear rate and cell concentration. The apparent viscosity of the broth of pellet form was very low compared to one of the filamentous form and the apparent viscosity of the broth of filamentous form was decreased by 1/4 in a recycled fermentor as compared with a mechanically stirred fermentor. These results suggest that the oxygen transfer rate from gas to liquid can be significantly improved by making a pellet or by using an externally recycled fermentor when filamentous fermentation is employed.
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