Abstract
Fermentation broths from nine Aspergillus awamori cultivations, carried out under different agitation and aeration conditions and distinct initial substrate concentrations, were characterized using a continuous on-line rheometer. 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 conditions imposed on the broth influence in a significant way the mycelial morphology and, therefore, the broth rheology.
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