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dc.contributor.authorGöğüş, Nihan
dc.contributor.authorTarı, Canan
dc.contributor.authorÖncü, Şelale
dc.contributor.authorÜnlütürk, Sevcan
dc.contributor.authorTokatlı, Figen
dc.date.accessioned2016-08-15T13:33:21Z
dc.date.available2016-08-15T13:33:21Z
dc.date.issued2006-12
dc.identifier.citationGöğüş, N., Tarı, C., Öncü, Ş., Ünlütürk, S., and Tokatlı, F. (2006). Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures. Biochemical Engineering Journal, 32(2), 171-178. doi:10.1016/j.bej.2006.09.023en_US
dc.identifier.issn1369-703X
dc.identifier.urihttps://doi.org/10.1016/j.bej.2006.09.023
dc.identifier.urihttp://hdl.handle.net/11147/2114
dc.description.abstractA full factorial statistical design, with the factors of, two taxonomically different strains, seven types of seed culture formulations (slants) and two types of fermentation media were used to investigate the effect of these parameters on the morphology and polygalacturonase production. The rheology of the final fermentation medium was analyzed and appropriate mathematical model was applied to calculate suspension viscosity. It was found that most fermentation broths showed non-Newtonian flow behavior. According to statistical analysis, factors of strain types and fermentation media and the interaction between them were found significant on the enzyme activity. The effect of seed culture formulations (slants) were found insignificant at the significance level of 1%. Interaction of slants with strain types and fermentation media were also found insignificant. Considering the morphology of the final culture, Aspergillus sojae with the desired pellet morphology in a complex media, inoculated with a seed culture prepared from molasses resulted in maximum polygalacturonase enzyme activity (0.2 U/ml) and lowest suspension viscosity with a broth rheology close to Newtonian flow behavior.en_US
dc.description.sponsorshipİYTE 2004, 04 and İYTE 2004, 08en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.bej.2006.09.023en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAspergillus sojaeen_US
dc.subjectFungal morphologyen_US
dc.subjectPolygalacturonaseen_US
dc.subjectRheologyen_US
dc.subjectRhizopus oryzaeen_US
dc.subjectSubmerged fermentationen_US
dc.subjectEnzymesen_US
dc.titleRelationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged culturesen_US
dc.typearticleen_US
dc.contributor.authorIDTR130613en_US
dc.contributor.authorIDTR41331en_US
dc.contributor.authorIDTR222755en_US
dc.contributor.authorIDTR44047en_US
dc.contributor.authorIDTR26995en_US
dc.contributor.iztechauthorGöğüş, Nihan
dc.contributor.iztechauthorTarı, Canan
dc.contributor.iztechauthorÖncü, Şelale
dc.contributor.iztechauthorÜnlütürk, Sevcan
dc.contributor.iztechauthorTokatlı, Figen
dc.relation.journalBiochemical Engineering Journalen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume32en_US
dc.identifier.issue3en_US
dc.identifier.startpage171en_US
dc.identifier.endpage178en_US
dc.identifier.wosWOS:000244702300006
dc.identifier.scopusSCOPUS:2-s2.0-33751008101
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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