Estimation of the rheology of glucoamylase fermentation broth from the biomass concentration and shear conditions

Fermentation broths from nine Aspergillus awamori cultivations, carried out under different agitation and aeration conditions and distinct initial sub strate concentrations, were characterized using a continuous on-line rheome ter. A single correlation between the consistency index (K) and the biomass concentration (X), including the agitation (N) and aeration (Q) conditions fitted the experimental data reasonably well, showing that the shear condi tions imposed on the broth influence in a significant way the mycelial morp hology and, therefore, the broth rheology.