Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

• Published in: AMB Express 2016-12, Vol.6 (1), p.31-31, Article 31
• Main Authors: Nair, Ramkumar B., Lennartsson, Patrik R., Taherzadeh, Mohammad J.
• Format: Article
• Language: English
• Subjects: Ascomycetes; Biomedical and Life Sciences; Biotechnology; Life Sciences; Microbial Genetics and Genomics; Microbiology; Neurospora intermedia; Original; Original Article; Resource Recovery; Resursåtervinning
• ISSN: 2191-0855; 2191-0855
• DOI: 10.1186/s13568-016-0203-2

Pellet formation of filamentous fungi in submerged culture is an imperative topic of fermentation research. In this study, we report for the first time the growth of filamentous ascomycete fungus, Neurospora intermedia in its mycelial pellet form. In submerged culture, the growth morphology of the fungus was successfully manipulated into growing as pellets by modifying various cultivation conditions. Factors such as pH (2.0–10.0), agitation rate (100–150 rpm), carbon source (glucose, arabinose, sucrose, and galactose), the presence of additive agents (glycerol and calcium chloride) and trace metals were investigated for their effect on the pellet formation. Of the various factors screened, uniform pellets were formed only at pH range 3.0–4.0, signifying it as the most influential factor for N. intermedia pellet formation. The average pellet size ranged from 2.38 ± 0.12 to 2.86 ± 0.38 mm. The pellet formation remained unaffected by the inoculum type used and its size showed an inverse correlation with the agitation rate of the culture. Efficient glucose utilization was observed with fungal pellets, as opposed to the freely suspended mycelium, proving its viability for fast-fermentation processes. Scale up of the pelletization process was also carried out in bench-scale airlift and bubble column reactors (4.5 L).