Influence of mold growth on the pressure drop in aerated solid state fermentors

Publisher Website
Google Scholar
Abstract
The measurement of pressure drop(ΔP) across an aerated fermentation bed is proposed as alternative on‐line sensor for the qualitative and, in some cases, quantitative, macroscopic changes in a static solid state fermentor. An increase in the ΔP is correlated with the evolution of the different phases of Aspergillus niger growth: germination, vegetative growth, limitation, and sporulation, we observed in the microscope. For the case where the support is not modified during the fermentation and the water content remains constant, i.e., a synthetic resin (Amberlite IRA‐900), the gas phase permeability of the bed is directly related to the biomass content. For example, the permeability of the bed is reduced to 5% of the initial value when biomass attains 21 mg dry biomass/g dry support. Biomass was appropriately predicted from the ΔP measurements in an independent test. Experiments with different initial sucrose solution concentrations showed that biomass could not be produced beyond a certain level (21.5 mg dry biomass/g dry support) which suggests steric limitations. For the case of wheat bran and cane bagasse, the increase in ΔP was related qualitatively to the evolution in the growth and the morphology of the mold . © 1993 Wiley & Sons, Inc.