2017 Fiscal Year Final Research Report
Growth enhancement effect and food process design by high-voltage pulsed electric field with Aspergillus SP
| Project/Area Number |
15K06574
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Biofunction/Bioprocess
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| Research Institution | Gunma University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
谷野 孝徳 群馬大学, 大学院理工学府, 助教 (50467669)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 高電圧パルス / 麹菌 / 増殖 / クエン酸 / グルコース |
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| Outline of Final Research Achievements |
In this study, we investigated the induction of the biological function of Aspergillus niger by pulsed electric field (PEF) stimulation. In particular, the profiles of growth and citric acid fermentation were focused on. All PEF-treated A. niger cultures showed significant increases in mycelial clump size and dry cell weight. These increases changed the profiles of glucose consumption and citric acid production in citric acid fermentation. Combining PEF stimulation with fed-batch citric acid fermentation increases citric acid productivity. The fermentation times to reach the maximum citric acid concentration in the fermentation of PEF-treated and non-PEF-treated A. niger were 16 and 29 days, respectively. Moreover, the volumetric citric acid production rates in the fermentation of PEF-treated and non-PEF-treated A. niger were 1.67 and 0.96 g l-1 day-1, respectively.
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| Free Research Field |
生物化学工学
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