Studies on the rheological properties of the fermentation broth in the production of pectolytic enzymes
 
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University of Agronomical Sciences and Veterinary Medicine of Bucharest, Bvd. Marasti 59, Bucharest, Romania
Acceptance date: 1999-03-24
 
Int. Agrophys. 1999, 13(4): 421–424
 
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ABSTRACT
The paper presents evolution of viscosity in a process of obtaining pectolytic enzymes in a submerged cultivation system with a storm of Aspergillus niger. Two groups of culture media were used: one with dry fermented apple pulp and wheatbran and the other with different saccharides as carbon sources. For the first group of media, the initial viscosity, expressed only in relation to shear rate was 104-105 higher than the viscosity of the second group of media. In both cases, the time-increasing of the viscosity accompanies the microorganism groth.
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