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In particular, it is well known that the shape and concentration of cells during fermentation can affect the productivity of targeted metabolites 11, 12, 13, 14, 15. During microbial fermentation in a bioreactor, environmental factors such as temperature, dissolved oxygen, pH, agitation rate, and monitoring of cell and nutrient concentrations are very important in mass production 9, 10. The bio-industry growth is due to the rapid development of fundamental life sciences and advanced biotechnology, such as genetic engineering, process engineering, mass production, and purification 7.įermentation is a metabolic process that causes chemical changes in organic substrates through enzymatic actions of microorganisms 8. In particular, the global market for fermented products (excluding biofuels and biopolymers) is expected to grow at a CAGR of 17.7% over the next five years to reach $69 billion by 2025. It will increase at a compounded annual growth rate (CAGR) of 4.8% to reach nearly $12.3 trillion by 2025. According to the BCC Market Research Report on Fermentation Industry, the global market for bioproducts (petroleum, natural gas, plastics/polymers, composites, pharmaceuticals, chemicals, and power) was estimated at $9.7 trillion in 2020. In particular, in the bio-industry, microbial fermentation produces not only food, but also a variety of supplements such as antioxidants, flavors, colorants, preservatives, and sweeteners 5, 6. Microorganisms have played an important role as producers in various bio-industries such as food, cosmetics, pharmaceuticals, biomaterials, and fuels 1, 2, 3, 4. In addition, validation with randomly selected samples showed significant accuracy, thus, this model is expected to be used as a valuable tool for predicting and quantifying fungal growth in various industries. The prediction model obtained by analyzing the correlation between MII and DCW was evaluated through a simple linear regression method and found to be statistically significant ( R 2 = 0.941, p < 0.001).
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In addition, the intensity values were obtained through the ImageJ program after converting the microscopic images. The dry cell weight (DCW) of the sample collected during the fermentation was measured.
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In this study, numerous data of microscopic image intensity (MII) were used to develop a simple and accurate quantification method of Cordyceps mycelium. However, filamentous fungi are difficult to quantify as they have complex cell types such as pellet, spores, and dispersed hyphae. The microbial food fermentation industry requires real-time monitoring and accurate quantification of cells.