丝状真菌形态控制及其在发酵过程优化中的应用

Controlling the morphology of filamentous fungi for optimization of fermentation process

摘要:

丝状真菌广泛用于发酵产业，在液体深层发酵过程中，其生长形态与产物种类及产量间存在重要关联，成为发酵过程调控的热点。采用数学模型解释丝状真菌的形态发育与调控机制，是近年来工程学界颇为关注的研究手段。本文结合自己的工作着重解释丝状真菌各种生长形态的生长机理及形态发育的数学描述方式，以及如何采用数学模型描述丝状真菌发酵过程中产物、形态及环境的关联，最终实现形态的控制，完成生物发酵过程优化。具体包括：1) 丝状真菌的生长机制；2) 形态发育数学模型在发酵过程优化中的应用；3) 控制丝状真菌形态的策略。

Abstract:

Filamentous fungi have been extensively used in industrial fermentation processes. One of the most interesting topics of filamentous fungi is their bothersome morphology, which closely correlates with the productivity and broth rheology. Aiming at the optimization of the microbial process, works mainly focused on the relationships between morphology, productivity and environment in the last decades. Based on those works, we tried to interpret the mechanism of filamentous fungi growth from physiological aspects, and reviewed the mathematical models describing the hyphal growth, differentiation during the formation of target products. Above all, efficient and effective morphology controlling strategies were addressed from the engineering view.