Regulatory mechanism underlying mycelium aggregation during filamentous fungi submerged fermentation.

Author: Ruisang LIU ¹ ; Yajie TANG ² ; Fengwu BAI ¹
Author Information

1. School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, Liaoning, China.
2. Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, Hubei, China.
Publication Type:Journal Article
Keywords: calcium signal transduction; chitin biosynthesis; filamentous fungi; mycelium aggregation; submerged fermentation
MeSH: Fermentation; Fungi; physiology; Hot Temperature; Mycelium; metabolism; Rheology
From: Chinese Journal of Biotechnology 2019;35(5):749-758
CountryChina
Language:Chinese
Abstract: Filamentous fungi are one of the platforms for producing fermented products. The specific characteristic of their submerged fermentation is the aggregation of mycelia that is affected by environmental conditions, leading to significantly different rheology for fermentation broth. Such a rheological change not only affects the transfer of mass, heat and momentum, but also the biosynthesis of target products and the efficiency of their production. In this article, strategies for morphological regulation of filamentous fungi are reviewed, and the impact of calcium signal transduction and chitin biosynthesis on apical growth of hyphae and branching of mycelia for their aggregation are further commented.