Measurements of the fragmentation rate constant imply that the tensile strength of fungal hyphae can change significantly during growth

被引：19

作者：

Li, ZJ ^{[1
]}

Bhargava, S ^{[1
]}

Marten, MR ^{[1
]}

机构：

[1] Univ Maryland Baltimore Cty, Dept Chem & Biochem Engn, Baltimore, MD 21250 USA

来源：

BIOTECHNOLOGY LETTERS | 2002年 / 24卷 / 01期

基金：

美国国家科学基金会;

关键词：

Aspergillus oryzae; fermentation; filamentous fungi; fragmentation; tensile strength;

D O I：

10.1023/A:1013848325193

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Because little is known about filamentous fungal tensile strength, it is assumed to be constant in many models. A method involving off-line fragmentation and image analysis is used now to measure relative tensile strength of Aspergillus oryzae hyphae. During the course of shake-flask and fed-batch cultures, hyphal tensile strength increases during growth then decreases. Hyphal tensile strength can change up to 3-fold over time.

引用

页码：1 / 7

页数：7

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