Filamentous fungi have always posed a significant challenge in bioprocessing due to their intricate morphologies, making traditional measurement techniques like optical density (OD) ineffective. Moreover, their active metabolism causes constant shifts in oxygen levels, emphasizing the need for real-time monitoring.
A breakthrough study at the Hochschule Niederrhein University of Applied Science aimed to optimize conditions for protein expression in a genetically modified Aspergillus strain. Leveraging the DOTS Platform by Scientific Bioprocessing, which includes Dissolved Oxygen (DO) Sensor Pills and a Multiparameter Sensor (MPS), researchers gathered high-density DO and biomass data in real-time. This innovative approach revealed the impact of different shaking speeds on oxygen availability within fungal cultures. The findings showed that increasing the shaking speed enhanced DO availability and minimized the periods of oxygen limitation for the fungal cells.
Despite the inherent difficulties in monitoring fermentations of filamentous fungi, the DOTS Platform enabled continuous and reliable real-time tracking of dissolved oxygen and biomass levels. For the first time, researchers could observe these parameters online, deriving conclusions from precise datasets rather than relying on assumptions. By optimizing their process with higher shaking speeds, the team improved cell viability and protein production, paving the way for scaling up to bioreactor levels.
The recently launched DOTS Platform is revolutionizing fungal research. Easily installed beneath a shake flask, the MPS offers real-time monitoring of multiple parameters, including biomass, fluorescence, and dissolved oxygen, when used with the innovative DO Sensor Pills. Compatible with a wide range of microorganisms, the high-resolution data from the DOTS Platform is expanding the possibilities in fungal culture monitoring. Researchers now have unprecedented insights and control over their fermentations, pushing the boundaries of what's achievable in this field.
[Article published as part of a content partnership with Scientific Bioprocessing]