RESEARCH ARTICLE


Intensifying the Fermentation of Aspergillus oryzae in a Stirred Bioreactor Using Maxblend Impeller



Narges Ghobadia, Chiaki Oginob, Naoto Ohmurab, *
a Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University 1-1 Rokkodaicho, Nada-ku, Kobe 657-8501, Japan
b Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, Rokkodaicho, Nada-ku, Kobe 657-8501, Japan


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© Ghobadi et al.; Licensee Bentham Open

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 International Public License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/legalcode), which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.

* Address correspondence to this author at the Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, 1-1 Rokkodaicho, Nada-ku, Kobe 657-8501, Japan; Tel/Fax: +81 78 803 6199; E-mail: ohmura@kobe-u.ac.jp


Abstract

Background:

The intensification of fermentation in stirred bioreactors is an attractive approach for commercial interests and industries that work with biochemical products. Alpha amylase is an enzymatic bio-products that is produced largely from Aspergillus oryzae. Using adaptable agitator can be an efficient way for stirred fermentation.

Objective:

This study, concentrated on enhancing the mixing process in order to intensify Aspergillus oryzae fermentation. A straight type of Maxblend® impeller was used as an agitator to investigate the incubation parameters compared with the use of a 6-blade double Rushton turbine.

Method:

Stirred fermentation was done in batch condition. Effect of flow pattern of mixing on fermentation parameters was investigated after each sampling.

Results:

The results showed that the Maxblend® significantly intensified both enzyme activity and growth rate at low and moderate rates of power consumption (P). The main reason for the decreases in the growth rate and the enzyme activity during agitation by the Rushton turbine at low and high Pv was the lack of oxygen and mycelial damage, respectively. Additionally, use of the Maxblend® significantly intensified the KLa at low and moderate rates of power consumption.

Conclusion:

Axial and uniform mixing by Maxblend® impeller was resulted in improving the fermentation characteristics and enzyme activity.

Keywords: Alpha amylase activity, Aspergillus oryzae, Fermentation, Intensification, Mixing, Maxblend.