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biomass (Packer and Thomas, 1990) Although the dispersed form of morphology is most commonly encountered in fungal fermentations, there are distinct bene ts of operating with a pelleted morphology Gbewonyo et al (1992) demonstrated that in pilot scale Lovastatin fermentations using Aspergillus terreus, the pelleted form of morphology led to a fourfold lower apparent viscosity of the fungal broth compared to dispersed morphology fermentations Although the oxygen uptake rate (and hence biomass concentration) was similar in the growth phase, signi cantly higher mass transfer and oxygen uptake rates were measured in the stationary phase, although overall product titers were similar These results could therefore also be used to signi cantly lower power input (and hence operating costs) in pelleted fermentations [kL a = 774P/V)06 ] and obtain similar mass transfer rates as dispersed morphology fermentations [kL a = 167(P/V)08 ].

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Considering the importance of these complex morphologies on fermentation performance, and reports that changes in the morphology of P chrysogenum can be caused by mechanical forces (Dion et al, 1954; Metz et al, 1981; van Suijdam and Metz, 1981; Smith et al, 1990; Nielsen, 1992; Makagiansar et al, 1993; Ayazi Shamlou et al, 1994; J sten et al, 1996, 1998a), the direct effect of u agitation on morphology in submerged fermentations requires attention As well as the total power input, the choice of impeller geometry determines the hydrodynamic forces that might affect the morphology (J sten et al, 1996; Amanullah u et al, 1999) and differentiation (J sten et al, 1998a) of lamentous species, u thereby in uencing growth or production (K nig et al, 1981; Buckland et al, o 1988a; J sten et al.

(13.24)

9.8 [17] 32 [54] 11.5 [20]

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, 1998a; Amanullah et al, 1999) Other environmental facu tors, such as pH and spore concentration (in cases where spores are used as inoculum), also signi cantly in uence mycelial morphology (Metz and Kossen, 1977) However, provided that these factors can be controlled and optimized, agitation-induced fragmentation, apart from growth, is considered to be one of the most important factors in uencing mycelial morphology (especially in the design, operation, and scale-up of fungal fermentations) Although many studies have been conducted to investigate the effects of hydrodynamic forces on mycelial morphology and productivity (Dion et al, 1954; Ujcova et al, 1980; Metz et al, 1981; van Suijdam and Metz, 1981; Reuss, 1988; Smith et al, 1990; Makagiansar et al, 1993; Ayazi Shamlou et al, 1994; Nielsen et al, 1995), they generally suffer from two limitations.