Effects of Aeration Rates and Rheological Properties of Fermentation Broth on Pullulan Fermentation

풀루란 발효시 통기속도의 영향과 발효액의 물성에 관한 연구

  • Shin, Yong-Chul (Department of Microbiology, College of Natural Sciences, Gyeongsang National University) ;
  • Han, Jong-Kwon (Department of Biological Science and Technology(KAIST)) ;
  • Byun, Si-Myung (Department of Biological Science and Technology(KAIST))
  • 신용철 (경상대학교 자연과학대학 미생물학과) ;
  • 한종권 (한국과학기술원 생물공학과) ;
  • 변시명 (한국과학기술원 생물공학과)
  • Published : 1990.10.01


In polysaccharide fermentation with Aureobasidium pullulans, the aeration effects on the production of polysaccharide and the rheological properties of fermentation broth were studied. The increase of the aeration rates from 0.5 to 2.0vvm at 500 rpm yielded the maximum specific production rate of polysaccharide from 0.046 to $0.093 (hr^{-1})$, and the maximum specific growth rate of cells from 0.168 to $0.192 (hr^{-1})$. The viscosity behavior of fermentation broths at the different aeration rates followed the power-law ${\tau}= K({\gamma})^n$. The viscosity attributed by cells was about 10% of the total viscosity of fermentation broth and most of viscosity was attributed by the polysaccharide produced. The relationship between power-law parameters and the concentration of polysaccharide generally satisfied the etㄴrations with the regression coefficient greater than 0.980, $lnK(t)= ln({\tau})_o-n(t)\;ln({\gamma})_o\;and\;K(t)=A P(t)^B$.


aeration;rheology;pullulan fermentation