Ingo Kampen

Characterization and control of fungal morphology for improved production performance in biotechnology.

Filamentous fungi have been widely applied in industrial biotechnology for many decades. In submerged culture processes, they typically exhibit a complex morphological life cycle that is related to production performance--a link that is of high interest for process optimization. The fungal forms can vary from dense spherical pellets to viscous mycelia. The resulting morphology has been shown to be influenced strongly by process parameters, including power input through stirring and aeration, mass transfer characteristics, pH value, osmolality and the presence of solid micro-particles. The surface properties of fungal spores and hyphae also play a role. Due to their high industrial relevance, the past years have seen a substantial development of tools and techniques to characterize the growth of fungi and obtain quantitative estimates on their morphological properties. Based on the novel insights available from such studies, more recent studies have been aimed at the precise control of morphology, i.e., morphology engineering, to produce superior bio-processes with filamentous fungi.

Morphology of Filamentous Fungi: Linking Cellular Biology to Process Engineering Using Aspergillus niger

In various biotechnological processes, filamentous fungi, e.g. Aspergillus niger, are widely applied for the production of high value-added products due to their secretion efficiency. There is, however, a tangled relationship between the morphology of these microorganisms, the transport phenomena and the related productivity. The morphological characteristics vary between freely dispersed mycelia and distinct pellets of aggregated biomass. Hence, advantages and disadvantages for mycel or pellet cultivation have to be balanced out carefully. Due to this inadequate understanding of morphogenesis of filamentous microorganisms, fungal morphology, along with reproducibility of inocula of the same quality, is often a bottleneck of productivity in industrial production. To obtain an optimisation of the production process it is of great importance to gain a better understanding of the molecular and cell biology of these microorganisms as well as the approaches in biochemical engineering and particle technique, in particular to characterise the interactions between the growth conditions, cell morphology, spore-hyphae-interactions and product formation. Advances in particle and image analysis techniques as well as micromechanical devices and their applications to fungal cultivations have made available quantitative morphological data on filamentous cells. This chapter provides the ambitious aspects of this line of action, focussing on the control and characterisation of the morphology, the transport gradients and the approaches to understand the metabolism of filamentous fungi. Based on these data, bottlenecks in the morphogenesis of A. niger within the complex production pathways from gene to product should be identified and this may improve the production yield.

Atomic force microscopy studies on the nanomechanical properties of Saccharomyces cerevisiae

In the past years atomic force microscopy (AFM) techniques have turned out to be a suitable and versatile tool for probing the physical properties of microbial cell surfaces. Besides interaction forces, nanomechanical properties can be obtained from force spectroscopic measurements. Analyzing the recorded force curves by applying appropriate models allows the extraction of cell mechanical parameters, e.g. the Youngs modulus or the cellular spring constant. In the present work the nanomechanical properties of the bakers yeast Saccharomyces cerevisiae are extensively studied by force spectroscopy using an AFM. Single cells deform purely elastically so that a cellular spring constant can reliably be determined. It is presented, how this spring constant depends on the probing position on the cell, and how it depends on the extracellular osmotic conditions. Investigations aiming a statistically firm description of the nanomechanical behavior of the yeast cell population are conducted. Finally, the informative value of the cellular spring constant as a cell mechanical parameter is critically discussed.

On the origin of the electrostatic surface potential of Aspergillus niger spores in acidic environments.

The electrostatic surface potential of fungal spores is generally regarded as potentially influencing spore aggregation and pellet formation in submerged cultures of filamentous fungi. Spores of Aspergillus niger are typically characterized by negative zeta potentials over a wide range of pH values. In this study, this particular behavior is ascribed to the presence of an extensive melanin coating. It is proposed on the basis of zeta potential and pigment extraction experiments that this outermost layer affects the pH-dependent surface potential in two manners: (i) by the addition of negative charges to the spore surface and (ii) by the pH-dependent release of melanin pigment. Chemical analyses revealed that deprotonation of melanin-bound carboxyl groups is most probably responsible for pigment release under acidic conditions. These findings were incorporated into a simple model which has the ability to qualitatively explain the results of zeta potential experiments and, moreover, to provide the basis for quantitative investigations on the role of electrostatics in spore aggregation.

Mechanical testing of single yeast cells in liquid environment: Effect of the extracellular osmotic conditions on the failure behavior

Abstract In industrial biotechnology microbial cells are utilized to produce diverse products (e. g., enzymes, food and animal feed additives, pharmaceutical agents). Whilst relationships on genetic and molecular levels are reasonably understood there are still numerous unsolved questions in matters of the mechanical properties of those cells. Recently, a compression test in liquid environment using a nanoindentation device was established to address the cell mechanical behavior of Saccharomyces cerevisiae (bakers yeast) cells. At higher deformations compressive stressing yielded failure of the cell wall. In the present work, the influence of the extracellular osmotic conditions on the failure characteristics (bursting force, bursting energy, and relative deformation at bursting) was studied. Moreover, a simple mechanical model was applied to characterize the mechanical properties of the cell wall.

Mechanical characterization of yeast cells: effects of growth conditions.

Industrial biotechnology uses microbiological cells to produce a wide range of products. While the organisms in question are well understood regarding their genetic and molecular properties, less is known about their mechanical properties. Previous work has established a testing procedure for single Saccharomyces cerevisiae cells using a Nanoindenter equipped with a Flat Punch probe, allowing the compression between two parallel surfaces. The resulting force‐displacement curves clearly showed the bursting of the cells and served to determine characteristic values such as the bursting force, bursting energy and relative deformation. This study examined the mechanical characteristics of yeast cells under the influence of varying cultivation parameters, namely the pH value, temperature, aeration rate, stirrer speed and culture medium composition. It was observed that only temperature and medium composition showed significant effect on the mechanical properties of the cells. Higher temperatures during cultivation caused lower bursting forces and energies. Further analysis of the data showed that the mechanical characteristics of the cells were only influenced by parameters which also had an influence on the growth rate. In conclusion, higher growth rates result in a lower mechanical strength of the yeast cells.

Linking aggregation of Aspergillus niger spores to surface electrostatics: a theoretical approach.

The effect of medium pH on conidial aggregation during submerged cultivation of Aspergillus niger is considered to originate from the electrostatic surface properties of the spores. As previously shown, these properties are greatly influenced by the presence of a melanin-containing surface coating covering the outer spore wall layer. The present study was designed to elucidate the impact of such a coating on the spores’ surface potential and their electrostatic repulsion under acidic conditions. A Poisson–Boltzmann model was proposed and potential profiles across the surface coating of noninteracting and interacting spores were calculated. The surface potentials thus obtained were in line with the observed pH dependence of the zeta potential. This dependence was consistent with the outcome of aggregation experiments. Apparently contradictory results regarding the zeta potential and the aggregation behavior of the spores were obtained when the ionic strength was varied. However, both of these observations could be explained by the model.