Wprowadzenie do inżynierii morfologicznej mikroorganizmów strzępkowych.
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Filamentous fungi, called moulds, and actinobacteria are the microorganisms widely used by mankind for their unique and rich metabolism, which supplies the variety of useful chemical substances being their metabolites. In the submerged bioreactor cultivations dispersed (free hyphae) and compact morphologies (mycelial agglomerates called pellets) formed by these filamentous microorganisms are usually distinguished. Their ability to produce any primary, secondary metabolites and enzymes is dependent on their morphology. Furthermore, the morphological forms of filamentous microorganisms cultivated in a bioreactor bear the certain consequences on the run of the cultivation. To them belong the aggravated stirring and aeration of the fungal suspension due to high and non-newtonian viscosities occurring mainly at dispersed morphology or limitation in the diffusive oxygen transfer into fungal macroscopic pellets. That is why, there is a need to control the morphology of filamentous microorganisms and morphological engineering is referred as tailoring morphologies for specific bioprocesses. The traditional approaches to control the morphology of filamentous microorganisms that include varying spore suspension density, changing medium composition including pH level and controlling of mechanical stress occur insufficient. Therefore, for the efficient cultivations of filamentous microorganisms modern morphological engineering techniques like microparticleenhanced cultivation (MPEC), changing of broth osmolality and addition of highly viscous polymers and surface active agents emerged. This book is meant to focus on the issues connected with the evolution of morphology of filamentous microorganisms, their cultivation in bioreactors, including selected process issues and, above all, the up-to-date applications of morphological engineering techniques towards various filamentous microorganisms being the producers of enzymes, primary and secondary metabolites.